Jan's Peppered Pork Chops With Mushrooms and Herb Sherry Sauce

Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 540 Calories

Ingredients

• ¼ cup butter
• ¼ cup dry sherry
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 4 cloves garlic, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• ½ teaspoon salt, or to taste
• 1 tablespoon crushed black peppercorns
• 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
• 6 thick-cut boneless pork chops
• 2 teaspoons cornstarch (Optional)
• 1 teaspoon water (Optional)

Recipe Instructions

Step 1

Press crushed pepper corns onto each side of pork chops.

Step 2

Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.

Step 3

Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.

Step 4

Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 5

Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.

Step 6

Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.