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1 Make the mushroom bourbon cream sauce: Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large wide skillet on medium high heat until the mushrooms are browned - about 10-15 minutes.
Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes.
Add the chicken stock and bourbon, boil until reduced by two thirds.
Add the cream and simmer several minutes until the sauce thickens.
2 Dredge the chops: Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely.
3 Cook the chops on both sides: Heat olive or canola oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. If your pork chops are thin cuts, this may be all the cooking they need. If thicker, lower the heat to low and cover the pot. Cook for a few minutes more until the chops are just cooked through, about 145°F.
4 Finish the sauce: When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.
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Creamy Pork Chops
These creamy pork chops are as easy to make and come together in a snap. In this recipe, boneless pork chops are cooked in a simple cream sauce that’s flavored with garlic and thyme.
Pork chops are versatile and make a nice alternative to beef and chicken. They can be prepared several ways and usually cook up quickly. Breaded and fried pork chops or mushroom pork chops are also great weeknight dinners.
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Pork Chops With Mushroom Bourbon Cream Sauce Recipe
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- 2 Tbsp olive oil
- 1 lb mushrooms (buttons or cremini) sliced
- 1/4 cup chopped onions
- 2 large garlic cloves, chopped
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup bourbon whisky. plus more for the cook
- Salt and pepper
- 1 large egg
- 2 Tbsp water
- 4 6-8 oz center cut pork chops
- All purpose flour
- 2 cups fresh bread crumbs
- 3 Tbsp olive oil (or grapeseed)
- 2 Tbsp minced fresh basil
- 2 Tbsp olive oilshopping list
- 1 lb mushrooms (buttons or cremini) sliced shopping list
- 1/4 cup chopped onionsshopping list
- 2 large garlic cloves, chopped shopping list
- 1/2 cup dry white wineshopping list
- 1 cup chicken stockshopping list
- 1/2 cup heavy creamshopping list
- 1/4 cup bourbon whisky. plus more for the cook shopping list and peppershopping list
- 1 large eggshopping list
- 2 Tbsp watershopping list
- 4 6-8 oz center cut pork chopsshopping list
- All purpose flourshopping list
- 2 cups fresh bread crumbs shopping list
- 3 Tbsp olive oil (or grapeseed) shopping list
- 2 Tbsp minced fresh basilshopping list
How to make it
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by golly, that is. i shouldn't drink vodka and type at the same time
We don't do pork too often, and when we do, we like to find a new and exciting recipe. This is the one!
I like the loin chops the best. I'm having a brain fart here, I think that's the right name. It's the cut that is piggie's little T-bone stea. more
I now have a toss-up for Valentines day! Thank you for sharing =D
OMG! This looks awesome. I love cooking with alcohol, sometimes I put it in the food!
How To Make Mushroom Cream Sauce With No Flour
Usually a mushroom gravy for smothered pork chops is made with flour or a can of cream of mushroom soup. But this low carb pork chop gravy is healthy for you and uses none of that!
To have a truly healthy, low carb, gluten free creamy mushroom sauce recipe without flour, you’ll rely on time and heavy cream over heat to do their thing.
Once you’ve removed your pork chops and covered them, return to the same pan to make your creamy mushroom sauce. You’ll get such a rich flavor because the pork juices will give a depth to your sauce that you can’t achieve if you make it separately. Plus, one skillet!
Add butter, mushrooms, and garlic to the pan and sauté for about two minutes. Your kitchen will smell even more amazing and your garlic will be turning golden (but don’t burn it!).
Lastly, add in the heavy cream and simmer gently for 3-5 minutes. You’ll want to keep an eye on it and give some gentle stirring so it doesn’t scorch. If you want a thicker sauce, you can add a tiny pinch of gluccie to help.
Return your pork chops to the pan, simmer for a minute or two, and then it’s ready to serve!
- 3 tablespoons butter
- 8 boneless pork chops
- salt, to taste
- ground black pepper, to taste
- ¾ cup white wine
- ¾ cup heavy cream
- 1 (8 ounce) package sliced fresh mushrooms
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Unlike milk or sour cream, heavy cream can be boiled without separating. If you're making ingredient substitutions, reduce the heat and/or thicken the sauce with cornstarch or flour.
Step By Step Instructions
Heat a cast iron skillet (I like this cast iron skillet from Lodge) in a 400F degree oven for 20 minutes. **If you're in a hurry, you can skip this and just heat the skillet on high heat for 3-5 minutes.
Season the pork chops with the salt and pepper.
Remove the skillet from the oven and place on the stove over medium-high heat.
Add 1 tablespoon of the butter. Add the pork chops and sear for 3 minutes on each side. Don't touch them while they're cooking - you want a nice crust to form.
When done, remove them from the skillet and turn the heat down to medium low.
Add the remaining butter, mushrooms, onions and garlic. Cook for about 3-5 minutes, until the mushrooms have released much of their liquid. Be sure to stir continuously while cooking so the onions and garlic don't burn.
Add the sherry and cook for 30 seconds.
Add the cream, salt and pepper and stir to combine.
Place the pork chops on top of the mushroom gravy and place in the oven for 7-9 minutes, or until the internal temperature reaches 135F degrees. **Cooking time will depend on the thickness pork.
Remove the pan from the oven and let rest for 10 minutes before serving. Serve pork chops whole or slice them to serve.
What to Serve with Pork Chops
Honestly, these pork chops are just incredible with some Garlic Mashed Potatoes or these sweet and savory Mashed Sweet Potatoes.
These Broiled Tomatoes with blue cheese or these Roasted Leeks make a great vegetable side as well.
And don't forget the two blog favorites. these Bacon Wrapped Asparagus or Oven Fried Squash. Great for apps or sides!
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30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce …
Recipes Pork Chop Recipes : 30 Minute Pork Chops With Creamy Bourbon Mushroom Sauce …
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Combine all added ingredients, except rosemary, and rub able-bodied into both abandon of the pork chops.
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Pork Chops with Mushroom Bourbon Cream Sauce, Roasted Butternut Squash and Mashed Potatoes
I bought a bottle of Maker’s Mark bourbon recently and am now using it wherever I can, like in these recipes for sweet potatoes (plus I can’t stop thinking about making bourbon blondies). I came across this recipe when it was posted at Simply Recipes in August and couldn’t wait to make it once the weather turned colder. We had a bit of an Indian summer in October, with temperatures staying mild, but winter seems to have blown in during the last week, along with the time change. We marked the occasion by lighting the first fires of the season and making this dish. The name says it all, really — how can you go wrong with bourbon and cream? It’s what comfort food wants to be when it grows up.
Pork Chops with Mushroom Bourbon Cream Sauce
adapted from Simply Recipes
I used the leftover sauce the next day to turn a humble lunch of mushrooms on toast into something decadent. This sauce would also be equally as good with some grilled chicken or used as a luxurious sauce for pasta.
2 tablespoons olive oil
1 lb (450 g) sliced button or cremini mushrooms
1/2 white onion, finely chopped
2 large garlic cloves, chopped
1/2 cup (120 ml) dry white wine (such as Sauvignon Blanc)
1 cup (240 ml) chicken stock
1/2 cup (120 ml) heavy cream
1/4 cup (60 ml) bourbon whiskey
salt and freshly ground black pepper
1 large egg
2 tablespoons water
4 x 7‑oz (200‑g) center-cut pork chops
2 cups (200 g) fresh bread crumbs
3 tablespoons olive oil or grapeseed oil
Saute the onions, garlic, and mushrooms in 2 tablespoons of olive oil in a large skillet on a medium-high heat until the mushrooms are browned, about 10 to 15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon and boil until reduced by two-thirds. Add the cream and simmer for several minutes, until the sauce thickens.
Whisk the egg and 2 tablespoons of water in a shallow baking dish. Season both sides of the pork chops with salt and freshly ground black pepper. Dip the chops first into the flour, then the egg mixture and lastly the breadcrumbs, coating then completely. Heat the olive or grapeseed oil in a large nonstick skillet over a medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook for an additional 5 minutes. (Alternatively, you can put the chops in a preheated oven at 400°F (200°C) for 5 to 8 more minutes.)
When you’re almost ready to serve the pork, bring the sauce to a simmer and season to taste with salt and freshly ground black pepper.
Roasted Butternut Squash
1 large butternut squash
salt and freshly ground black pepper
Preheat the oven to 400°F (200°C).
Peel and halve the squash and scoop out the seeds. Cut the squash into 1‑inch cubes (you don’t need to be precise, just keep the pieces uniformly small). Place the squash in a roasting tin, casserole dish or baking tray. Season well with salt and pepper and drizzle with olive oil, tossing everything together well with your hands to make sure all the squash is coated with the oil. Roast for 30 to 45 minutes, or until tender.
Steps to make Pork Chops with Creamy Mushroom Sauce
Season pork chops
Season 4 pork chops with salt and pepper.
Heat oil and butter in a frying pan or skillet over medium-high heat until the butter is melted. Sear the chops for 3-4 minutes on each side until golden brown and the centre is no longer bright pink. Once cooked, transfer to a warm plate and set aside.
Add 1 cup of mushrooms to the juices in the pan. Scrape up any bits left over from the chops and cook for 3-4 minutes over medium heat.
Add thyme and garlic
Once the mushrooms are browned, add half of the parsley, half the thyme, and all of the crushed garlic. Sauté for 30 seconds until fragrant.
Add cream and season
Pour in ¾ cup of cream and bring the sauce to a gentle simmer for 3-4 minutes. Once the sauce has thickened slightly, season with salt and pepper to your taste.
Return the chops to the sauce. Simmer for one minute to heat through.
Garnish with the remaining herbs and serve immediately.
This Pork Chops with Creamy Mushroom Sauce recipe will allow you to have pork in a delicious creamy garlic and herb mushroom sauce on the table in under 30 minutes! If you try this recipe, please come back to leave a review below to let me know what you think.
Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!
How do you make creamy mushroom pork chops?
Pat pork chops dry with kitchen paper then season well with salt and pepper. Sear in a hot pan until well browned on both sides (approximately 3-5 minutes per side). Remove from the pan and set aside. In the same pan, fry the mushrooms in a splash of oil until golden brown then add garlic and season with salt and herbs. Pour in the cream and lemon juice and allow to simmer until the sauce coats the back of a spoon easily. Add the pork chops and their resting juices back to the sauce and allow to simmer for another 5 minutes or until the pork chops are cooked to your preference.