Jans Peppered Pork Chops With Mushrooms and Herb Sherry Sauce Recipe

Jans Peppered Pork Chops With Mushrooms and Herb Sherry Sauce Recipe

  • 6 thick-cut boneless pork chops
  • 1 tablespoon crushed black peppercorns
  • 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1/2 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
  • 1/4 cup dry sherry
  • 2 teaspoons cornstarch (optional)
  • 1 teaspoon water (optional)
  1. Press crushed pepper corns onto each side of pork chops.
  2. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
  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.
  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).
  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.
  6. Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.