Smothered Pork Chops With Mushrooms

1. 1

   *Pat chops dry and season with 1 tsp salt and 1/2 tsp pepper, then dredge in flour, shaking off excess. Heat 1 Tbs oil in a 12 inch heavy skillet (preferably deep) over medium-high heat until it shimmers.

2. 2

   Brown chops in two batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.

3. 3

   *Add remaining 2 Tbs oil to skillet and cook onion and mushrooms with rosemary and 1/4 tsp 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, aout 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.