PORK CHOPS WITH SHROOMS,BOURBON,CRE

2 tbsps. olive oil
l lb. mushrooms, sliced
l/4 cup chopped shallots
2 large garlic cloves, chopped
l/2 cup dry white wine’
l cup chicken stock’
l/2 cup whipping cream
l/4 cup plus l tbsps. bourbon
l large egg
2 tbsps. water
‘4 6 to 7 oz. center cut pork chops
flour
2 cups fresh breadcrumbs from French bread
3 tbsps. vegetable oil
2 tbsps. minced fresh basil
Heat 2 tbsps. olive oil in heavy large skillet over med. heat. Add shrooms,shallots and garlic and saute until shrooms are brown, about l5 mins. Add wine and boil until liquid is almost reduced to glaze, about 4 mins. Add chicken stock, cream and l/4 cup bourbon and simmer until sauce thickens, about l2 mins. (Can be prepared l day ahead. Cofver and refrigerate) Preheat oven 400. Whisk egg and 2 tbsps. water in shallow baking dish. Sprinkle both sides of pork chops with s&p. Dip pork chops into flour, then egg mixture, then crumbs, coating completely. Heat vegetable oil in large skillet over med-high heat. Add pork chops; cook until brown, about 4 mins. per side. Transfer to baking sheet. Bakie until just white in center, about l0 mins. Meanwhile bring sauce to simmer. Mix in minced basil and remaining l tbsps. bourbon. Season sauce to taste with s&)l. Divide sauce among 4 pleates. Top with pork chops.
Serves 4. Bon Appetit Nov. l997