Smothered Pork Chops with Mushrooms

Ingredients

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Water

  Plain, clean water

  1 cup or 237g

• Mushrooms

  White, raw

  2 ¾ cup, whole or 264g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Raw

  1 large or 150g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 lb or 907g

• Wheat flour

  White, all-purpose, unenriched

  ⅓ cup or 42g

Directions

1. Finely chop rosemary. Thinly slice mushrooms. Peel onion and halve lengthwise, then thinly slice crosswise.
2. 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 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.
3. 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 water and simmer, covered, until chops are tender, about 30 minutes.

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