pork chops with mushroom-onion gravy

By á-7976

Ingredients

• 1/4 cup butter
• 16 oz sliced baby portobello mushrooms
• 1 onion, thinly sliced
• 1/2 cup flour
• 1 1/2 tsp salt, divided
• 1 1/2 tsp black pepper, divided cream
• 6 boneless pork chops
• 3 tbl olive oil
• 1/2 cup marsala wine
• 14.5 beef broth
• 3 sprigs fresh rosemary
• 2 tbl heavy cream

Preparation

Step 1

in a lg skillet, melt butter over med-high heat. add mushrooms and onion, and cook, stirring occasionally, for 10 min or until tender. remove from skillet.
in a shallow dish, stir together flour and 1 tsp each salt and pepper. dredge pork in flour mixture, shaking off excess. reserve flour mixture.
in skillet, heat olive oil over med-high heat. add pork, and cook for 5 min per side or until browned. remove pork from skillet, and pour off drippings, reserving 1 tbl drippings in skillet.
add wine to skillet over med heat, scraping brown bits with a wooden spoon. stir in mushroom mixture and cook for 5 min. sprinkle 3 tbl reserved flour mixture onto mushroom mixture, and cook, stirring constantly for 2 min. stir in broth until well combined. add rosemary and pork to skillet, and bring to a boil. reduce heat, and simmer for 5 min or until a meat thermometer inserted in thickest part of the pork registers 145. stir in cream and remaining salt and pepper.