Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!
Table of Contents
- Elevate Your Pork Chop Game with This Irresistible Recipe
- Ingredients Needed for This Pork Chops With Mushrooms Recipe
- How to Make Grilled Pork Chops with Mushrooms
- Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide
- Pork Chop Cooking Tips
- Variations in Seasoning the Pork Chops
- Side Dishes For Pork Chops With Mushrooms
- Make Ahead and Storage Instructions
- Pork Chops With Mushrooms Recipe FAQs
- Other Easy Dinner Recipes to Try:
- Pork Chops With Mushrooms Sautéed in Bourbon
Elevate Your Pork Chop Game with This Irresistible Recipe
While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!
Why This Easy Pork Chop Recipe Works
- Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
- Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
- Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
- Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon in the sauce for a non-alcoholic version.
- No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
- Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!
Ingredients Needed for This Pork Chops With Mushrooms Recipe
Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below):
Mushroom Bourbon Sauce
- Butter
- Bacon
- Garlic
- Button or cremini (baby bella) mushrooms
- Bourbon (preferably Jack Daniels)
- Chicken broth or chicken stock
- Worcestershire sauce
- Fresh parsley
- Fresh thyme leaves
- Kosher or sea salt
- Fresh ground black pepper
Grilled Pork Chops
- Boneless pork loin chops
- Extra virgin olive oil
- Garlic powder
- Onion powder
- Paprika
- Dried parsley
- Vegetable, canola, or other high smoke point oil
How to Make Grilled Pork Chops with Mushrooms
Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:
Mushroom Bourbon Sauce
- Cook bacon.
In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out). - Sauté garlic and mushrooms; add bourbon.
Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes). - Add remaining ingredients.
Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Grilled Boneless Pork Chops
- Prep grill.
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill. - Season chops.
Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. - Grill chops on one side.
Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared. - Flip chops and finish cooking.
Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees. - Rest; serve.
Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.
Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide
Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:
A. How to Sear Pork Chops
- Season chops.
Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. - Heat skillet.
Place a large, heavy-bottom skillet, preferably cast iron, over medium-high heat. Add vegetable canola, or other high smoke point oil to the pan (enough to coat the bottom) and heat until hot and shimmering but not smoking - Sear chops on one side.
Place the chops in one layer and not touching in the hot pan. Cook, without moving, for about 3 to 4 minutes or until a golden brown crust forms on the bottom. - Flip chops and finish cooking.
Turn chops over and sear the other side for 3 minutes. Check the internal temperature with an instant-read thermometer inserted in the thickest portion. If it reaches 145 degrees, the chops are done. If not, reduce heat to medium and continue cooking for another 1 to 2 minutes. - Rest; serve.
Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.
B. How to Sous Vide Pork Chops
I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.
Pork Chop Cooking Tips
Here are my tips for ensuring your chops come out perfectly tender and moist:
- Choose thicker chops. Boneless pork loin chops can dry out quickly, so select thicker ones (around 1 to 1 1/2 inches) to help retain moisture during cooking.
- Bring meat to room temperature. Let the chops sit at room temperature for 20 to 30 minutes before cooking. This ensures even cooking and helps prevent the exterior from overcooking before the interior is done.
- Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
- Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices.
- Monitor doneness closely. Boneless pork loin chops can overcook quickly! Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat. Remove from heat when it reached 145 degrees.
- Rest chops before serving. Let the cooked chops rest off heat for 10 minutes to allow the juices to redistribute, resulting in a more tender and juicy meat.
Variations in Seasoning the Pork Chops
While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.
Side Dishes For Pork Chops With Mushrooms
Here are few suggested sides to serve with these quick pork chops:
- Quick and Easy Recipe for Sauteed Asparagus
- Instant Pot Red Potatoes Recipe with Herb Butter
- Easy Spinach Salad Recipe With Zesty Curry Dressing
- Easy Corn Pudding Recipe
- Cheesy Broccoli Rice Casserole
- Lemon Green Beans with Dijon Mustard
- Broccoli Side Dish with Bacon
- Mashed Potatoes with Parsley and Chives
Make Ahead and Storage Instructions
You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.
Pork Chops With Mushrooms Recipe FAQs
To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.
Yes you can use bone-in chops, just keep in mind the cooking time will be longer.
Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.
Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.
Other Easy Dinner Recipes to Try:
- Easy Korean BBQ Bulgogi) Recipe
- Grilled Chicken with Tomatoes and Goat Cheese
- Leftover Pork Chop Quesadilla Recipe
- Easy Baked Pistachio Crusted Fish Recipe
- Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
- Baked Shrimp Recipe with Breadcrumb Topping
- Easy White Fish Piccata with Artichokes
Pork Chops With Mushrooms Sautéed in Bourbon
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!
- Prep Time: 10 minutes
- Pork Resting Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
See Note below for gluten free.
Mushroom Bourbon Sauce
- 4 tablespoons butter
- 2 slices bacon
- 1 teaspoon chopped garlic
- 1/2 pound button or cremini (Baby Bella) mushrooms, sliced
- 1/2 cup bourbon (preferably Jack Daniels)
- 1/2 cup chicken broth
- 6 tablespoons Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh thyme leaves
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Grilled Pork Chops
- 4 (1-inch thick) boneless pork loin chops
- Extra virgin olive oil
- Garlic powder
- Onion powder
- Paprika
- Dried parsley
- Vegetable, canola, or other high smoke point oil (for the grill)
Instructions
Mushroom Bourbon Sauce
- In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
- Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
- Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
- Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
- Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Grilled Boneless Pork Chops
- When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
- Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
- Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
- Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
- Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.
Notes
Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.
Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.
- Category: quick and easy
- Method: Grill and Saute
- Cuisine: American
Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.
This recipe for Pork Chops with Mushrooms Sautéed in Bourbon is a fantastic weeknight dinner! The tender pork chops paired with the rich, bourbon-infused mushroom sauce create a perfect balance of flavors. Plus, the crispy bacon and fresh herbs add a delightful touch. It’s quick, easy, and feels like a restaurant-quality meal at home! Highly recommend trying it
Delicious!!!
Thanks Harry!