Ingredients

• 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)

Instructions

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.