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. ---------------------------------------------------------------------------
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