Pork Chops in mushroom bourbon sauce

1/2 pound sliced fresh mushrooms

2 tablespoons chopped onion

2 tablespoons olive oil, divided

1 tablespoon butter

1 garlic clove, minced

1/4 cup white wine or reduced-sodium chicken broth

2 tablespoons bourbon

1/2 cup reduced-sodium chicken broth

1/4 cup heavy whipping cream

2 boneless pork loin chops (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon pepper

1 egg

2 tablespoons water

3 tablespoons all-purpose flour

1/2 cup Panko (Japanese) bread crumbs

4 teaspoons minced fresh basil

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 for 4-5 minutes on each side or until crisp and juices run clear. Stir basil into mushroom sauce; serve over pork. 

Found on TOH