Slice some button mushrooms kind of thick. Saute in a little butter/olive oil on high heat. Remove from pan.
Add pork chops and saute until browned and ‘done’ to suit you. (If they’re boneless chops, I would chunk them up a bit before cooking.)
While the chops cook, take a packet of dry pork gravy mix and reconstitute using ¾ water to ¼ sherry for the liquid. Try to find real sherry, as cooking sherry is loaded with salt.
Remove the chops to the mushroom plate, then dump the gravy mix in the pan on high heat and whisk until thick. Add the mushrooms and chops back to the pan, heat through.
If your chops are whole, mashed potatoes and a veggie are in order. If you chunked the chops, consider serving over cooked noodles or rice, veggie side.
This was so popular at my house that I’ve cooked it twice, served it three times this week. As far as I know, I made it up. Lobster Bisque made me realize what an amazing flavor sherry adds.