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My review
Smothered Pork Chops with Bourbon and Mushrooms
9
Tracy M
"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."
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Ingredients
1 h 10 m servings 509Original recipe yields 4 servings (4 pork chops)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Pork chops can be 8 to 10 ounces each.
Nutrition Facts
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
2/19/2019
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, ...
Most helpful critical review
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 ...
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Newest
2/19/2019
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, ...
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 ...
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 wan...
6/11/2018
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 thic...
9/16/2019
I adjusted this to cook in our cast iron dutch oven. It came out fabulous!
7/12/2018
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 tha...
1/24/2020
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
1/22/2020
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.