Name: Smothered Pork Chops with Bourbon and Mushrooms recipe
Ingredients: 4 (8 ounce) center-cut pork chops;salt and ground black pepper to taste;2 tablespoons vegetable oil;2 tablespoons butter;2 cups thinly sliced onion;1 (8 ounce) package thinly sliced baby bella mushrooms;1 teaspoon white sugar;¼ cup bourbon;1 ½ cups beef broth;½ cup heavy cream;salt and ground black pepper to taste

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Ingredients

4 (8 ounce) center-cut pork chops salt and ground black pepper to taste 2 tablespoons vegetable oil 2 tablespoons butter 2 cups thinly sliced onion 1 (8 ounce) package thinly sliced baby bella mushrooms 1 teaspoon white sugar ¼ cup bourbon 1 ½ cups beef broth ½ cup heavy cream salt and ground black pepper to taste

Nutrition Info

509.2 calories carbohydrate: 11.2 g cholesterol: 126.3 mg fat: 33.4 g fiber: 1.9 g protein: 32.4 g saturatedFat: 15.4 g servingSize: - sodium: 472.3 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 pork chops

Recipe Note

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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