The golden crusted pork chops are accompanied with a rich mushroom sauce. This scrumptious entree is loved by my family and makes a terrific company dish. This is wonderful served with mashed potatoes.

Ingredients

• 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 large egg
• 2 tablespoons water
• 3 tablespoons all-purpose flour
• 1/2 cup panko bread crumbs
• 4 teaspoons minced fresh basil

Directions

1. 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.
2. 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.
3. 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.