Smothered Pork Chops with Bourbon and Mushrooms

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

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!

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.

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.

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...

Who ever wrote in a previous post saying more bourbon less cream is spot on!

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.

I adjusted this to cook in our cast iron dutch oven. It came out fabulous!

My family loved it!!!

This was just okay. The pork chops were moist, which was good, but the sauce was not very flavorful. I reduced the liquid (except for the bourbon) and added a little cornstarch as others suggested. I even threw in a little thyme, because I tasted as it was cooking and it lacked pizzazz. Still it did not impress. I personally detest those can of soup casseroles, and hoped this would be a good alternative, but clearly that little can of soup has more flavor in it than it gets credit for from me.

super yum!

Great recipe, I recommend the ten ounce chops (at least) and do NOT over-cook them or they will not be nearly as juicy and succulent. When you pull them from the oven, the temperature should be no more than 138 to 140 degrees, they will continue to cook if you let them sit. I usually go a little less than that, to 135 degrees because they are juicier at that temperature. This is an easy recipe to halve to make only one or two servings, which is great for me!

Too soupy. The beef broth could be cut in half & more bourbon would improve the flavor

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

Basically pork chops and onion gravy. The bourbon was too much for me. It gave it a flavor that didn’t wet my appetite.

Added a little more bourbon into it and used a bouillon paste since i had no beef broth and substituted vit d milk instead of the heavy cream. I thn t came out pretty well. Just scraped off the veggies from the chop portions for the ones who dont like onions or mushrooms. They liked..

It was OK. There is lots of room for tweaks, but it is a good start.

Made this last night, and the sauce is phenomenal. Well done good recipe

I made this tonight but was underwhelmed. I cut back on the beef broth and cream but the sauce was still very thin. My husband loved the mushrooms but otherwise the meal wasn't memorable.

Absolutely delicious! I took other's advice and created a slurry of the beef stock and 1.5 teaspoons of cornstarch. It thickened the gravy perfectly.

Of course I looked at the comments section! That's why I get my recipes from Allrecipies! So, We'll start with I didn't QUITE follow the recipe. This is normal for me. I had pork tenderloin and figured I'd keep an eye on the doneness. Missed the part about using vegetable oil to brown the pork chops, and I used butter. It worked. Actually it worked to my advantage because then I did not have to wipe any residual from the pan when I added the onions and mushrooms. If there's an easier way I'll find it. The directions say, slice onions and mushrooms thinly. Thin is really a subjective term; ask anyone who is thinking about losing weight. They were sliced. Who is going to judge my slicing skills? I added broth. I hope you aren't asking what kind of broth it was. I had trouble finding the bourbon and texted my husband to find out where the bottle was. If your significant other is a bourbon connoisseur I suggest you text them with the line "I am cooking bourbon pork where is your bottle of bourbon?" I have never had a return call so fast! The rule for cooking with alcohol in our house is "if you won't drink it don't cook with it" But who knew Bourbon can cost and arm and a leg? Hubby brought home good bourbon but not his top shelf stuff. I doubled the recipe because my idea of smothered is enough sauce to drown the noodles and most recipes fall short of that. So when I was writing down the recipe I somehow quadrupled the bourbon. No clue how that happened. Really! The sauce was a bit thin, but with all that bourbon why wouldn't it be? I did thicken it up. It was DELISH!! Gonna make it again!

It turned out pretty well. I did make some changes, however. I omitted the milk & sugar. I made a Roux for the gravy & used a combination of both beef & chicken stock. The guys in my house both enjoyed it immensely. Great Recipe!

This was great. The whole family loved it. Since We are a 3 generation household or 6, I doubled the recipe. I used assorted wild mushrooms. I won’t next time. Some of the more earthy mushrooms were overpowering. Looking at some of the other reviews, I made a slurry of 2T cornstarch and 2T water the second night for the sauce. This was amazing. The 8 year old and one of the 6 year olds absolutely loved it. The other 6 year old doesn’t like mushrooms.

This was so delicious. I also do not like to cook with mushroom soup. My sauce needed thickening however, next time I would stir a tablespoon or 2 of flour into the mushroom and onion mixture before adding the cream and broth.