4 Servings 45 min Cook
1 Tsp Rosemary
1 Cup Water
2 1/4 Grams Mushrooms
3 Tbsp Vegetable Oil
1 Large Onions
32 0 Oz Pork Chops
1/3 Cup Wheat Flou
Finely chop rosemary.
Thinly slice mushrooms.
Peel onion and halve lengthwise, then thinly slice crosswise.
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.
