Seared Pork Chops In Tomato-Mushroom Sauce

• 4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick), trimmed
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 teaspoons olive oil
• 1 (14.5-ounce) can organic diced tomatoes with basil and garlic (such as Muir Glen), undrained
• 1 (8-ounce) package presliced mushrooms
• 1 medium onion, thinly sliced and separated into rings
• 2 teaspoons minced garlic
• 1/4 teaspoon dried rosemary
• 3 tablespoons low-sodium soy sauce

1. Sprinkle pork chops evenly with pepper; dredge in flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium; cook an additional 4 minutes on each side. Remove pork chops from pan, and keep warm.
3. Add tomatoes and next 5 ingredients to pan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add pork chops to pan; cook an additional 5 minutes or until thoroughly heated.

pork chops, black pepper, allpurpose, olive oil, tomatoes, mushrooms, onion, garlic, rosemary, soy sauce

Taken from www.myrecipes.com/recipe/seared-pork-chops-tomato-mushroom-sauce (may not work)