Pork Chops with Mushroom Bourbon Cream Sauce

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound sliced button or cremini mushrooms
• 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
• Salt and pepper
• 1 large egg
• 2 tablespoons water
• 4 6-7 oz center-cut pork chops
• All purpose flour
• 2 cups fresh bread crumbs
• 3 tablespoons extra virgin olive oil
• 2 tablespoons minced fresh basil

Directions

1. Start with the mushroom bourbon cream sauce. In a broad large skillet, warm 2 Tbsp of olive oil over medium high heat, then cook the onions, garlic, and mushrooms until the mushrooms take on good color, about 10-15 minutes.
2. Pour in the wine, turn the burner to high, and let it bubble hard until the pan juices cook down to something glossy and nearly syrupy, about 4 minutes.
3. Stir in the chicken stock and bourbon, then continue boiling until the mixture has cooked down by two thirds.
4. Add the cream and let the sauce gently simmer for several minutes, just until it thickens.
5. For the pork, beat the egg with 2 Tbsp of water in a shallow baking dish. Season the pork chops on both sides with salt and pepper. Coat each chop in flour, dip it into the egg mixture, and then cover it fully with breadcrumbs.
6. Warm olive or canola oil in a large skillet set over medium-high heat. Put in the pork chops and cook them until nicely browned, about 4 minutes per side. Thin chops may be finished at this point. For thicker chops, reduce the heat to low, cover the pot, and cook a few minutes longer, until the pork is just done, about 145 degrees F.
7. Right before serving the pork, return the sauce to a simmer and stir in the chopped basil. Taste, then adjust with salt and freshly ground black pepper.