Smothered Pork Chops with Mushrooms
Vicki Butts (lazyme)
From Gourmet, November 2009.
2 lbbone-in pork shoulder chops
1/3 call purpose flour
3 Tbspvegetable oil, divided
1 largeonion, halved and sliced
1/2 lbfresh cremini mushrooms, sliced
1 tspchopped rosemary
How to Make Smothered Pork Chops with Mushrooms
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess.
- Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
- Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.