Skillet Mushroom-Rosemary Pork Chops

Prep time
7 MIN

Total time
1 H 4 MIN

Serves
4

These tender chops are a classic, cozy choice on any night of the week. The broth infuses the pork chops and sauce with flavour.

Ingredients

Heat half of the butter and the oil in skillet over medium-high heat. Brown chops 3 minutes per side; transfer to plate.
Add remaining butter, onion and mushrooms to pan; cook, stirring occasionally, for 4 minutes or until softened. Add garlic; cook and stir for 30 seconds. Sprinkle with flour. Cook, stirring for 1 minute.
Gradually stir in broth. Return pork and any accumulated juice to pan. Cover, reduce heat and simmer until pork is tender, adding 2 – 3 tbsp (30 – 45 mL) water as pork cooks if sauce gets too thick, about 45 minutes. Stir in lemon juice and rosemary.

If you don’t have any fresh herbs on hand, use a generous pinch of dried rosemary, instead, and add along with the broth.
Sprinkle with chopped fresh parsley, if desired.
Serve with prepared stuffing or mashed potatoes and steamed green beans.