Chef Justin Trudeau from Nosh Restaurant in downtown Colorado Springs shares his recipe for pork chops covered with portabello mushroom gravy.

The pork was locally-raised by John Socolofsky on his ranch in Douglas County.

Here's the recipe:

Socolofsky Farms Pork Chop with Portabello Gravy

4  1" thick Pork chops
2  TBLS Minced shallot
2  Portabello Mushrooms
1/4 Cup Cooking Sherry
1  Cup Pork or Chicken Stock
2 TBLS Butter

Preheat oven to 375 degrees
Season Chops on Both Sides With Salt and Pepper
Heat a cast iron skillet over a medium high flame
Add chops to pan and brown 3 - 5 minutes, flip and brown on other side.
Transfer Chops to a cooking sheet
Drain excess fat and return skillet to flame
Add mushrooms to pan, allow to brown before stirring
Add shallots to pan, and saute until translucent
Deglaze pan with sherry, allow to reduce to 1/3
Add stock, and reduce 1/2
Turn off heat, whisk in butter
Remove chops from oven after 10 - 15 minutes
To Serve, place chops on plate and cover with gravy