Smothered Pork Chop

• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 2 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon each dried basil, parsley flakes and rosemary, crushed
• 2 boneless butterflied pork chops (1/2 inch thick and 8 ounces each)
• 1 cup sliced fresh mushrooms
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 slices pepper Jack cheese

1. In a large resealable plastic bag, combine the oil, lemon juice, garlic, lemon peel, salt, pepper, basil, parsley and rosemary; add the pork. Seal bag and turn to coat; refrigerate for 2 hours or overnight.
2. Drain and discard marinade. Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145u0b0. Meanwhile, in a small skillet, saute mushrooms in butter until tender; sprinkle with salt and pepper.
3. Using a slotted spoon, place mushrooms on pork chops. Cover each with a cheese slice. Broil 1-2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

olive oil, lemon juice, garlic, salt, pepper, basil, pork chops, mushrooms, butter, salt, pepper, pepper

Taken from www.tasteofhome.com/recipes/smothered-pork-chop/ (may not work)