Ingredients
2 pounds bone-in pork shoulder chops
1/3 cup all-purpose flour
3 tablespoons vegetable oil, divided
2 large onions, halved and thinly sliced
1 pound fresh cremini mushrooms, sliced
1 teaspoon chopped fresh rosemary
1 cup water
Preparation
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 (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.
