Porkchops With Mushroom Bourbon Cream Sauce Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
• Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
• Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

Steps:

• In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm., Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs., In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
• Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Steps:

• Saute the mushrooms, garlic and onions in a large skillet with olive oil over medium-high heat. Saute until the mushrooms are browned; about 15 minutes.
• Add the wine. Turn the heat up to high and boil until the liquid has thickened and becomes the consistency of a glaze; about 4 minutes.
• Add the stock and bourbon. Boil the mixture until it is reduced by two-thirds.
• Add the heavy cream and simmer until the sauce thickens; several minutes.
• In a shallow baking dish, whisk together an egg and 2 tablespoons of water.
• Sprinkle salt and pepper evenly on both sides of the pork chops.
• Add flour to a small bowl. To another small bowl, add the breadcrumbs.
• Dip the pork chops into the flour and coat evenly.
• Next dip the chop into the egg mixture then into the breadcrumbs, coating evenly.
• In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook for 4 minutes per side or until browned. Flip the chops over again, cover and lower the heat and cook for another 5 minutes.
• Bring the sauce to a simmer and add the chopped basil to the skillet. Season to taste with salt and pepper.
• Serve the sauce drizzled over the pork chops.

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Steps:

• 1. 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.
• 2. 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. Heat olive or grapeseed oil in a large skillet over 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 an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.
• 3. 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.

Steps:

• Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
• Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
• Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).