Smothered Pork Chops With Mushrooms

• 2 lb bone-in pork shoulder chops
• 1/3 cup all-purpose flour
• 3 Tbs vegetable oil, divided
• 1 large onion, halved and sliced
• 1/2 lb fresh cremini mushrooms, sliced
• 1 tsp
• chopped rosemary
• 1 cup water

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

chops, flour, vegetable oil, onion, cremini mushrooms, rosemary, water

Taken from www.epicurious.com/recipes/member/views/smothered-pork-chops-with-mushrooms-50053788 (may not work)