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Jan's Peppered Pork Chops With Mushrooms and Herb Sherry Sauce
Jan's Peppered Pork Chops With Mushrooms and Herb Sherry Sauce
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
25 minutes
Herb and mushroom sherry pork chops paired with creamy Idahoan Signature™ Russets Mashed Potatoes.
Ingredients:
  • 6 thick-cut boneless pork chops
  • 1 tablespoon crushed black peppercorns
  • 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
  • 0.25 cup butter
  • 4 cloves garlic, chopped
  • 0.5 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 (8 ounce) package sliced fresh mushrooms
  • 0.25 cup dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon water
Instructions:
  • Coat pork chops with crushed peppercorns on both sides.
  • Make Idahoan Signature™ Russets Mashed Potatoes following the instructions on the package. Keep them warm.
  • In a large skillet over medium heat, melt butter with olive oil. Sauté garlic until fragrant and just starting to turn golden, about 1-2 minutes. Stir in parsley, rosemary, sage, and thyme, cooking for an additional 2 minutes.
  • Sear pork chops in a skillet for 5 minutes, then flip. Add mushrooms and season with salt. Carefully pour in dry sherry. Cover and cook for another 5 minutes until pork reaches at least 145°F (63°C) when tested with a thermometer.
  • Move the pork chops to a cozy serving dish. Cook mushrooms until tender, if necessary. Combine cornstarch and water, then add to the skillet. Keep stirring until the sauce slightly thickens, around 1 minute.
  • Serve the chops topped with mushroom sauce alongside a side of Idahoan Signature™ Russets Mashed Potatoes.

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