With a side of Idahoan SignatureTM Russets Mashed Potatoes, pork chops, fresh herbs, and a dash of sherry may be prepared in less than 30 minutes. While being quick and simple, the meal nevertheless has the aroma of one you spent hours cooking!
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Additional Time: | 3 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 thick-cut boneless pork chops
- 1 tablespoon crushed black peppercorns
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
- ¼ cup butter
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- ½ 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
- ¼ cup dry sherry
- 2 teaspoons cornstarch (Optional)
- 1 teaspoon water (Optional)
Instructions
- Press crushed pepper corns onto each side of pork chops.
- Prepare Idahoan Signature™ 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 Signature™ Russets Mashed Potatoes.
- I use double the measurement of peppercorns as we like spicy. I also double the sauce and mushrooms and serve over mashed potatoes in place of gravy. This is a perfect meal with creamy, Idahoan Signature™ Russets Mashed Potatoes! Fresh herbs make all the difference but you may substitute dry ingredients if needed. Be sure to cut the measurement in half if using dry ingredients as they tend to be more potent.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 3 g |
| Protein | 41 g |
| Saturated Fat | 9 g |
| Sodium | 1143 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
*****USED THIS RECIPE JUST FOR THE MUSHROOM / SHERRY SAUCE ONLY***** Melted 1/4 C. Butter in pot and added the garlic and seasoning. Will use only 1Tbsp. Parsley next time. Added mushrooms and salt and drizzled in Sherry on medium heat. Covered and simmered for about 15 minutes. Did not use the corn starch. Was very delicious! We had the mushrooms as a side with our steak. My husband usually doesn’t like mushrooms but he loved this!
Excellent flavor. Did add more sherry to make more sauce but followed the recipe otherwise. Husband asked me to save the recipe and cook it again!
The flavor of these pork chops was really good. I rated it 4 stars because even though it says you can substitute dry ingredients, my dried herbs wound up really being easy to burn, and unappealing. Next time I make it, I will be sure to use fresh herbs only. I’m pretty sure it will knock it up to 5 starts.
So easy to make and very delicious.
excellent. I added the garlic and herbs at the same time as others suggested to keep the garlic from burning. I made my own smashed potatoes but would be great with noodles as well. Super quick and easy and very yummy
This was so good! Restaurant worthy for sure. I would expect this level of flavor in the finest establishments. However, the exception to that sentiment is the instant potatoes. No matter what brand, they have that “fake” flavor. It isn’t worth the time savings. There were plenty of potatoes left over, and we put them down the garbage disposal. It is the pork chops/mushrooms/sauce that get five stars from me. My husband yum-yummed his way through 3 chops! It was so simple, quick, and easy yet tastes like you spent hours developing the flavors. This is going in my regular rotation for sure!
I’ve made this twice now and it was delicious both times. For the fresh herbs I bought the “poultry blend,” which has sage, rosemary and thyme in one package, and bought a bunch of fresh parsley. The potatoes were great too. The sauce was to die for.
So yummy! I would make it again . Thanks for the lovely recipe
Loved, Loved, Loved these pork chops! The combination of herbs and sherry gave the sauce and chops a wonderful complex flavor. I took the suggestion in the review of Kim’s Cooking Now and removed my garlic after it was in the butter and oil for a few minutes and then added it back later so it didn’t burn. My pork chops were very thick and were not done at the end of the suggested cooking time, so, I put the chops into a 350 oven until they reached 145 degrees. They were perfectly moist and juicy. I am typically not a fan of instant potatoes, but, the Idahoan potatoes had very good flavor and I would use them again if I was restricted on time. Thanks for the recipe!
I loved this recipe… very simple and delicious. The Idahoan Signature™ Russets Mashed Potatoes work perfectly as a side dish blending with the sauce. I’m making this recipe in the future.
I used dry seasoning and adjusted the measurements accordingly. Everyone liked it! The Idahoan potatoes were a perfect accompaniment. Yummm!
I loved the flavor in this. My guests did also. Here’s how I did it. I used the oil & butter to brown the mushrooms, which I only halved, instead of sliced. Then I added the garlic & herbs & continued cooking for a few more minutes. Then I removed that from heat & put them in a bowl while I browned the very thick pork chops on both sides with more butter & oil. I finished the recipe as originally stated. The Idahoan Russet Potatoes were surprisingly like real potatoes, not instant! I will make this again.
I prepared this with 4 pork steaks exactly as written. This recipe was fast and delicious! My wife is a huge fan of potatoes in any form and she was impressed with the Idahoen Russet. We never make instant potatoes but I think that’s going to change from time to time now. Thank you for posting!
This dish was absolutely amazing! The Idahoan Signature Russets are perfect. They come out so much better than other instant potatoes. Also the pork chops have awesome flavor. Definitely a winner in this household.
Great meal, and quick and easy enough for a weeknight! I only used 4 pork chops (for me, hubby and the two kids), and only made 4 servings of the Idahoan Signature™ Russets Mashed Potatoes (according to the directions on the packet). I kept the rest of the recipe ingredients the same. The pork was nice and tender, and the mushroom-herb-sherry gravy is delicious! I couldn’t help but to pour a little of it over the mashed potatoes. The only thing I would do different next time, is add the garlic a little later in the process, or add it to flavor the butter/oil, then remove it and add it back at the end. Mine got a little too brown, during the cooking of the pork chops. Thanks for the recipe Jan!
Made this tonight. A yummy recipe that is company worthy, but quick and easy to make and clean up! I used the dried herbs (was sure to adjust accordingly) instead of fresh, but did not change the recipe. My husband said this one is a keeper. He said it had good flavor with no one thing being overpowering.