"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, January 12, 2014

Braised Pork Chops with Mushrooms

Braising—both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.

Makes enough for 4

2 # bone-in pork shoulder chops
1/3 cup all-purpose flour ( I use rice flour to stay away from the wheat)
3 tablespoons vegetable oil, divided
1 large onion, halved and sliced
1/2 pound fresh cremini mushrooms, sliced
1 teaspoon chopped rosemary
1 cup chicken stock

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 stock and simmer, covered, until chops are tender, about 30 minutes.  Serve on warm plates with lots of mushrooms on top and Enjoy!

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