30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce are pan seared pork chops with a lightened up creamy bourbon mushroom sauce. Serve with rice or farro for the perfect 30 minute meal!
I’m taking a break from thinking about all things Thanksgiving for the time being because it’s 30-Minute Thursday! This means that you not only gain access to my 30-minute meal, but 11 more from some of my blogging friends (see the links near the bottom of this post). 30-minute meals are lifesavers, especially during these crazy busy holiday months, so we’ve got you covered. 🙂
Pork chops are something that I used to forget about, but now they’re in the permanent rotation. My kid’s eyes literally light up when they hear we’re having pork chops for dinner. They’re one of my favorite meals to make during the week because they cook up so quickly, they’re very versatile…and like I said, the kids love ’em.
This particular meal is a riff on a cream of mushroom pork chop dish my mom used to make. She used condensed cream of mushroom soup for the sauce, and it was one of my favorite meals growing up. This version is a bit more grown up with bourbon, lots of mushrooms, and a splash of cream for that mouthfeel that only cream can give you. 🙂
To make this a 30-minute meal, get your rice or farro going first, then prep your ingredients. I dredge the pork chops in flour and pan sear them for about 2 minutes per side until golden brown, then set them on a plate until the sauce is done. We’re not cooking them through here — we’re just getting a nice golden brown crust on them.
From there, we add our shallots, garlic, and mushrooms, and saute them until the mushrooms are softened and the liquid has evaporated. Then it’s the fun part — time to add the bourbon! The bourbon will help you scrape up all those brown bits from the bottom of the pan, which add all kinds of delicious flavor to your sauce. Reduce the bourbon down to a few tablespoons, then add your chicken stock and reduce that down to half.
The bourbon adds a layer of flavor, and while it’s not totally pronounced, you can definitely taste it if you know what you’re looking for. You can substitute the bourbon for white wine, or omit the alcohol altogether and just use the chicken stock.
Once the stock has reduced, add the pork chops and any juices on that plate back to the pan to finish cooking, which will only be a couple of minutes. These chops cook fast, so be sure that you only cook them to an internal temperature of 145 degrees or they will be dry. Finish the sauce with a little lemon juice, a splash of cream, and the cornstarch slurry, and salt and pepper to taste.
These 30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce makes for a pretty special weeknight meal, and it’s hard to believe something this good requires minimal effort. 30-minute meals don’t have to be boring! These pork chops definitely make meal time exciting, and it’s awfully nice to find a quick meal that everybody in the house loves. 🙂
And don’t forget to check out the other delicious 30-Minute meals from these fabulous bloggers!
Honey Garlic Salmon and Vegetables Sheet Pan Dinner by Kristine’s Kitchen
African Peanut Stew with Chicken and Sweet Potatoes by Floating Kitchen
Easy Cream of Mushroom Soup by Pumpkin ‘N Spice
30 Minute Lighter Stovetop Turkey Tetrazzini by Savory Nothings
Maple Ginger Cashew Stir Fry by Sweet Peas & Saffron
Pizza Polenta Bowls by She Likes Food
Gnocchi with Turkey and White Beans by My Kitchen Craze
Pumpkin Sausage Alfredo Penne by Whole and Heavenly Oven
Easy Chicken Lo Mein by Life Made Sweeter
Easy Beef and Broccoli by Bake. Eat. Repeat.
Pizza Pitas from The Recipe Rebel
- 3 tablespoons extra virgin olive oil, divided, plus more if necessary
- 1½ lbs. pork loin chops (4-6 chops) seasoned with salt and pepper
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces mushrooms, stemmed and sliced
- 1 medium shallot, peeled and chopped
- 1 clove garlic, minced
- ½ cup bourbon*
- 1 cup low sodium chicken stock
- 1 teaspoon fresh lemon juice
- 2 tablespoons heavy cream*
- 1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*
- Serve with rice or farro, cooked according to package instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can't fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry.
- Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
- Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat. Serve with the cooked rice or farro, and enjoy!
*The bourbon may be substituted with white wine, or omit the alcohol altogether and just use the chicken stock.
*2 tablespoons of cream adds just enough richness to the sauce and keeps this meal healthier.
*If you like your sauce a little looser, start off with 1 teaspoon of cornstarch and add the other half if needed.
Recipe by Flavor the Moments.