Mushroom Sauce Covered Pork Chops

This is my sister Annalie's recipe, and I have her permission to post it! LOL! She says: "This is simple and tasty. I think the sauce will go well with chicken too. My husband and I love hot food, so feel free to leave out the chili flakes or use less."

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 4 -6  pork chops
• 1⁄2 cup onion, finely sliced (or use leeks)
• 2  garlic cloves, slices
• 1⁄2 lb mushroom, sliced (250 g)
• 1  teaspoon  chili flakes, the dried spice
• 3  tablespoons sherry wine (specified was 50 ml medium cream sherry)
• 3 1⁄2  fluid oz  cream (specified was 100 ml cream)
•  parsley (or chives)

Directions

1. Trim chops and score the fat rind. Dry-fry the chops in a very hot pan, or use a little oil if the chops are too lean. Keep warm.
2. In the same pan fry the onion or leeks, garlic and chili, adding a little oil or butter, until soft but not brown.
3. Add the mushrooms and stirfry a few minutes.
4. Add the sherry and cream and cook until sauce thickens slightly. Stir the chopped herbs through, and pour the sauce over the chops.