Pork Chops with Mushroom Sauce

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.