Saute the mushrooms, garlic and onions in a large skillet with olive oil over medium-high heat. Saute until the mushrooms are browned; about 15 minutes.
Add the wine. Turn the heat up to high and boil until the liquid has thickened and becomes the consistency of a glaze; about 4 minutes.
Add the stock and bourbon. Boil the mixture until it is reduced by two-thirds.
Add the heavy cream and simmer until the sauce thickens; several minutes.
In a shallow baking dish, whisk together an egg and 2 tablespoons of water.
Sprinkle salt and pepper evenly on both sides of the pork chops.
Add flour to a small bowl. To another small bowl, add the breadcrumbs.
Dip the pork chops into the flour and coat evenly.
Next dip the chop into the egg mixture then into the breadcrumbs, coating evenly.
In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook for 4 minutes per side or until browned. Flip the chops over again, cover and lower the heat and cook for another 5 minutes.
Bring the sauce to a simmer and add the chopped basil to the skillet. Season to taste with salt and pepper.