Pork Chops With Mushrooms Sautéed in Bourbon

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

5 from 1 vote

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 Time10

Cook Time25

Total Time35

Course: Main dish

Cuisine: American

Keyword: Pork Chops With Mushrooms

Servings: servings

Calories: 519kcal

Author: From "Fresh Tastes" by Lee Clayton Roper

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

4 tablespoons butter
2 slices bacon
1 teaspoon chopped garlic
1/2 pound sliced button or cremini mushrooms Baby Bella mushrooms
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 boneless pork loin chops 1-inch thick
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.

Nutrition