A recipe that is easy to follow from epicurious. I like the cremini mushrooms in this recipe because they are a bit more flavorful than the usual white mushrooms.
Did you know that the cremini mushrooms are actually the smaller version of the portobello mushrooms? Heehee ... that is why they are more flavorful than the white mushrooms but yet the price of the cremini mushrooms are the same as the normal white mushrooms.
- 2 pounds bone-in pork shoulder chops
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil, divided
- 1 large onion, halved and sliced
- 1/2 pound fresh cremini mushrooms, sliced
- 1 teaspoon chopped rosemary
- 1 cup water
preparationPat 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 (preferably deep) 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.
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.