Smothered Pork Chops with Bourbon and Mushrooms

Rating: 4.14 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This is a updated version of my mom's pork chops with cream of mushroom soup. I don't care for the canned soup due to the high sodium. I use cream, mushrooms, onions and bourbon along with beef stock to make a sauce that is out of this world. I like to serve this with mashed potatoes and grilled asparagus.

By Tracy M

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 pork chops
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Sauce:

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Cook's Note:

Pork chops can be 8 to 10 ounces each.

Nutrition Facts

Per Serving:
509 calories; protein 32.4g; carbohydrates 11.2g; fat 33.4g; cholesterol 126.3mg; sodium 472.3mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Dinosammy
Rating: 5 stars
04/23/2020
Awesome flavor..I layered the bottom of the casserole dish with thinly sliced potatoes because I wanted to make it a meal..I layered the browned pork on top.. I uncovered the dish and baked an additional 15 minutes to reduce the sauce and make sure the pork was a nice brown on top... Read More
Helpful
(2)

Most helpful critical review

Paulyaman
Rating: 2 stars
11/17/2018
Ingredients list is off quite a bit. Good recipe but bad directions. Too watery too much cream and broth too long cooking times means this has promise but your going to have to tweak the heck out if this to get it too your liking Read More
Helpful
(2)
22 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Pat Nugent
Rating: 4 stars
02/19/2019
This is a great sauce!!! I cut the broth back to 1 cup and used bone-in center cut chops. Boneless chops just don't have the flavor like bone-in. This is good enough to be a 'rotation' meal, for sure! Read More
Helpful
(4)
Paulyaman
Rating: 2 stars
11/17/2018
Ingredients list is off quite a bit. Good recipe but bad directions. Too watery too much cream and broth too long cooking times means this has promise but your going to have to tweak the heck out if this to get it too your liking Read More
Helpful
(2)
Dinosammy
Rating: 5 stars
04/23/2020
Awesome flavor..I layered the bottom of the casserole dish with thinly sliced potatoes because I wanted to make it a meal..I layered the browned pork on top.. I uncovered the dish and baked an additional 15 minutes to reduce the sauce and make sure the pork was a nice brown on top... Read More
Helpful
(2)
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cowgirll
Rating: 5 stars
07/12/2018
This was stunning! I think the sauce could stand the addition of some corn starch to thicken it up, because as written it was a little thin for my tastes, but the flavors were so spectacular that I was CRAVING the leftovers all day the next day. I cannot wait to make this again. Read More
Helpful
(2)
Tom
Rating: 4 stars
01/23/2020
Who ever wrote in a previous post saying more bourbon less cream is spot on! Read More
Helpful
(1)
PPK
Rating: 5 stars
11/10/2018
Hubby couldn't stop saying how good this tasted & how much flavor it had. I baked it at 350 though & didn't let it cook after adding the bourbon until mostly evaporated. It reduced some but wanted to make sure we had enough for gravy over mashed potatoes. We had to thicken the sauce when it was done baking so will have to reduce more liquid before adding the broth & cream next time. Read More
Helpful
(1)
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Susie R.
Rating: 5 stars
09/16/2019
I adjusted this to cook in our cast iron dutch oven. It came out fabulous! Read More
midgie123
Rating: 4 stars
01/24/2020
Taste was good but the sauce was so thin like soup. After baking in oven i poured sauce into a saucepan and added cornstarch until it thickened to make a gravy and was much better once thickened Read More
KNLBAIN
Rating: 5 stars
06/11/2018
I made it exactly as the recipe stated. The flavor was phenomenal and it was a big hit with the family. The only thing I would change if I made it again is that I would add some flour to thicken up the sauce. It was very thin and runny. The flavor was so good thought that it made up for it. Read More
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