Jan's Peppered Pork Chops With Mushrooms And Herb Sherry Sauce
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Black Peppercorn (crushed)1 cup
Butter2 tbsps
Olive Oil4 cloves
Garlic (chopped)1 tsp
Salt (to taste)2 tbsps
Parsley (chopped fresh)1 tsp
Rosemary (chopped fresh)1 tsp
Sage (chopped fresh)1 tsp
Thyme (chopped fresh)1 cup
Sherry (dry)2 tsps
Cornstarch (optional)1 tsp
Water (optional)Directions:
1
Press crushed pepper corns onto each side of pork chops
2
Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions
3
Keep warm
4
Heat butter and olive oil in a large skillet over medium heat
5
Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes
6
Add parsley, rosemary, sage, and thyme; cook for 2 minutes
7
Place pork chops in skillet and cook 5 minutes; turn
8
Add mushrooms; season with salt
9
Slowly pour in dry sherry
10
Cover and cook another 5 minutes
11
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)
12
Transfer pork chops to a warm serving dish
13
Continue to cook mushrooms until tender, if needed
14
Mix together cornstarch and water; stir into skillet
15
Continue stirring until the sauce thickens slightly, about 1 minute
16
Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes