In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes.
Drain the potatoes and return to the pot; heat over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash with a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste.
Meanwhile, heat the olive oil for the mushrooms in a large saucepan over medium heat. Add the mushrooms, sherry, and garlic, and sauté until mushrooms are lightly browned, about 5 minutes. Reduce heat to low, stir in the parsley and thyme, and simmer until mushrooms are tender, about 5 to 7 minutes.
Preheat the oven to 375°F and heat a large skillet or grill to medium-high.
Lightly brush the pork chops with oil, season with salt and pepper and grill for 2 to 3 minutes per side to create grill marks or a sear.
Transfer to a baking sheet and roast to desired doneness or 150°F internal temperature, about 10-12 minutes. Rest for 5 minutes before serving.
To make the sauce, heat a tablespoon of butter in a skillet over a medium heat. Add the shallots and sauté for about 5 minutes, or until caramelized. Add the parsley and red wine and simmer for a few minutes until slightly reduced. Transfer to a blender and add the rest of the butter and the lemon juice; blend until smooth. Season to taste.
Combine all ingredients for the herbed butter in a small bowl.
Place a pork chop on each plate and top with herbed butter. Add mashed potatoes and mushrooms and serve with shallot sauce on the side.