Smothered Pork Chops in Mushroom Gravy

• 2 teaspoons olive oil
• 4 boneless pork chops, excess fat trimmed
• 2 tablespoons flour
• salt and pepper
• 1 cup dry white wine (not cooking wine)
• 1 cup reduced-sodium chicken broth
• 5 ounces button mushrooms, sliced
• 12 small onion, finely chopped
• 1 garlic clove, minced
• 2 -3 leaves lemon thyme, minced

1. Combine flour with salt and pepper to taste in a zip top bag.
2. Dredge pork chops and shake off excess flour.
3. Heat olive oil, and sear pork for 2-3 minutes on each side.
4. Remove from pan and place on a plate to rest.
5. Deglaze the pan with wine and scrape up any brown bits at the bottom.
6. Add remaining ingredients and bring to a simmer.
7. Return pork to pan with any accumulated juices.
8. If the gravy is too thin, you can add a small amount of the dredging flour to thicken.
9. Simmer until gravy has reduced.

olive oil, pork chops, flour, salt, white wine, chicken broth, button mushrooms, onion, garlic, lemon thyme

Taken from www.food.com/recipe/smothered-pork-chops-in-mushroom-gravy-329777 (may not work)