Porkchops with Mushroom Bourbon Cream Sauce

Updated, from the recipe archive, one of my favorite pork recipes. Originally posted 2005. ~Elise

Watch out. that mushroom bourbon cream sauce is so addictive, you’ll want to eat it by the cupfuls. Mushrooms and onions browned, thereupon cooked in wine reduction, soon after a reduction of stock and Bourbon, next cream. Basil is added at the very end. Oo la la. that recipe is from my father’s recipe collection

(cut out from magazines - can’t tell which one that is from). We’ve made it a few times. The one thing you might have trouble with is getting the sauce to thicken. It takes a strong boil to reduce all of that liquid, but it’s worth it.

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