Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce Recipe | Robert Irvin

Ingredients

• 3 cups Brussels sprouts, quartered
• 2 tablespoons grapeseed oil
• 1/2 cup chopped onions
• 2 cloves garlic
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 3 to 5 Yukon gold potatoes, peeled and cut in large cubes
• 1 cup heavy cream, warmed
• 1 stick (4 ounces) unsalted butter
• Kosher salt
• freshly ground black pepper
• 4 tablespoons (2 ounces) unsalted butter
• 1/2 cup minced onions
• 8 cups cremini mushrooms, quartered
• 1/2 bunch fresh thyme, chopped
• 1 cup Madeira wine
• 1/2 cup heavy cream
• 4 cups prepared demi-glace
• 4 center-cut boneless pork chops (6 to 8 ounces each)
• Grapeseed oil, for sauteing
• 1/2 cup Madeira wine