Boneless Roasted Pork Chops with Cognac Mushroom Sauce - that's what's for dinner y'all

10 ounces cremini mushrooms (or your favorite), trimmed and quartered

8 ounces fresh shiitake mushrooms (or your favorite), stems discarded, cut into 1-inch pieces if large
2 cloves garlic, very thinly sliced
1 teaspoon sugar
1 teaspoon brown sugar
1 tablespoon sherry vinegar (or whatever you have)
1 teaspoon sherry vinegar (or whatever you have)
Salt and fresh cracked pepper, to taste
1-1/2 tablespoons vegetable oil
4 (each 6 ounces, 1-inch thick) boneless, center-cut pork loin chops
1 medium yellow onion, finely chopped
1/3 cup cognac (you can buy minature bottles at liquor stores)
1/3 cup light cream
2 fresh sage leaves, thinly sliced or parsley for garnish

1. Preheat oven to 450 degrees.

2.On a sheetpan, spread mushrooms in even layer. Sprinkle garlic on top. Roast on upper rack 15 minutes or until mushrooms are tender, juices are released, and garlic is golden brown.

3.Meanwhile, in a shallow dish, mix granulated sugar, 1 tablespoon vinegar, and 1/4 teaspoon freshly ground black pepper. Add pork and turn to evenly coat. There should be no excess liquid remaining.

4.Heat 12-inch ovenproof skillet on medium-high. Add oil to pan and swirl to coat bottom evenly. When oil shimmers and is almost smoking, add pork. Cook 1 to 2 minutes or until browned, then turn pork over and cook 2 minutes longer. Transfer to lower oven rack. Let pork cook full time before you turn or it will stick to pan.

5.Roast 10 - 14 minutes or until desired doneness. Transfer to plate; let rest.

6.To same skillet, add onion. Cook on medium heat until browned, stirring occasionally. Add cognac, brown sugar, and remaining 1 teaspoon vinegar and cook 30 seconds. Add mushroom mixture with any juices and reduce heat to low.

7.While stirring, add cream in slow, steady stream. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. When mixture bubbles, remove from heat. Spoon mushroom mixture over top and garnish with fresh sage. I'm serving with a side of sauteed green beans.

If you don't have the mushrooms called for, use what you have. If you don't have the fresh herbs in the middle of winter, don't go out and purchase $4 worth just to use as a garnish - mince a little bit of the tops of green onions up and use as a garnish for a little color. Don't fret if you don't typically keep sherry vinegar - do you have balsamic, white, champagne, apple cider vinegar in your pantry? Use it and that will make this dish your own. This is what I'm cooking tonight for a couple of friends who are coming over to visit. They're bringing the wine - y'all it's going to be a blessed Sunday evening at home. Happy Twirls!