I'd Serve the President Pork Chops (with Mushroom Bourbon Cream Sauce) Because it Sounds Fancy (Presidential Favorites- Year Four: Volume 11; February, 2014)

Prep time: 15 min

Cook time: 45 min- 1 hour
Ready in: 1 hour- 1 hour, 15 min
Serves: 4- 8

Ingredients: 
5 T. olive oil
1 lb. button or cremini mushrooms- sliced
1/4 c. onions- chopped
2 large garlic cloves- chopped
1/2 c. dry white wine
1 c. chicken stock
1/2 c. heavy cream
1/4 c. bourbon whisky
Salt (to taste)

Pepper (to taste)
1 large egg
2 T. water
4 (6- 7 oz.) center-cut pork chops
1/2- 1 c. flour
2 c. bread crumbs
3 T. olive oil
2 T. fresh basil- minced

Directions: 
- Saute onions, garlic, and mushrooms in 2 T. olive oil in a large skillet on medium high heat until mushrooms are browned- about 10- 15 min

- Add wine, increase heat to high, and boil until liquid is reduced to almost a glaze, about 4 min

- Add chicken stock and bourbon, boil until reduced by two thirds

- Add cream and simmer until the sauce thickens, about 7- 10 min

- Whisk egg with water in a shallow baking dish

- Sprinkle both sides of pork chops with salt and pepper

- Dip chops in flour, then egg mixture, then breadcrumbs, coating completely

- Heat remaining 3 T. oil in a large skillet over medium-high heat

- Add pork chops and cook until browned on both sides, about 4 min per side

- Turn chops one more time, lower heat to low, cover, and cook an additional 5 min (alternatively you can put chops in a pre-heated oven at 400 for 5- 8 more min)
- When about to serve pork, bring sauce to a simmer and add chopped basil to it

- Season to taste with salt and pepper


*Jen found the recipe here