Jan'S Peppered Pork Chops With Mushrooms And Herb Sherry Sauce - cooking recipe

Ingredients

6 thick-cut boneless pork chops
1 tablespoon crushed black peppercorns
1 (9.74 ounce) package Idahoan SignatureTM 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)

Preparation

Press crushed pepper corns onto each side of pork chops.
Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package directions. Keep warm.
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.
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).
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.
Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan SignatureTM Russets Mashed Potatoes.