Description
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.
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
Instructions
- 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 9×13-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.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4