Thursday, January 28, 2010

Pork chops with mushroom bourbon sauce

This was really, really good and not that hard to make.

adapted from Simply Recipes

2 Tbsp olive oil
1 pound sliced button mushrooms
1/4 cup chopped red onions
3 large garlic cloves, chopped (or through the garlic press)
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 Tbsp water
4 pork chops
2 cups fresh bread crumbs
granulated garlic
vegetable or peanut oil

Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large 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.
Whisk an egg and 2 Tbsp of water in a shallow baking dish. Dip chops egg mixture, then breadcrumbs (seasoned with garlic), coating completely. Heat oil in a large skillet over medium-high heat. Add the pork chops and cook until brown.
When about to serve the pork, bring the sauce to a simmer. Season to taste with salt and freshly ground black pepper.

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