Ingredients
1/2 pound sliced fresh mushrooms2 tablespoons chopped onion2 tablespoons olive oil, divided1 tablespoon butter1 garlic clove, minced1/4 cup white wine or reduced-sodium chicken broth2 tablespoons bourbon1/2 cup reduced-sodium chicken broth1/4 cup heavy whipping cream2 boneless pork loin chops (6 ounces each)1/4 teaspoon salt1/4 teaspoon paprika1/8 teaspoon pepper1 large egg2 tablespoons water3 tablespoons all-purpose flour1/2 cup panko bread crumbs4 teaspoons minced fresh basil
Preparation
In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.
In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.
