For ➍1 kg bone-in pork shoulder chops
40 g all-purpose flour
3 tbs vegetable oil, divided
2 large onions, halved & thinly sliced
500 g pound fresh cremini mushrooms, sliced
1 ts fresh rosemary, chopped
20 cl water
Pat chops dry and season with 1 ts salt and ½ ts pepper, then dredge in flour, shaking off excess.
Heat 1 tbs oil in a heavy skillet (preferably deep) over medium-high heat until it shimmers.
Brown chops in 2 batches, turning once, 3 to 4 m total per batch. Transfer to a plate.
Add remaining 2 tbs oil to skillet and cook onion and mushrooms with rosemary and ¼ ts each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 m.
Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 m.
Serve with mashed potatoes. In the summer, butter beans and fresh tomatoes go alongside. In the fall and winter, roasted broccoli or asparagus make good companions.
Heat 1 tbs oil in a heavy skillet (preferably deep) over medium-high heat until it shimmers.
Brown chops in 2 batches, turning once, 3 to 4 m total per batch. Transfer to a plate.
Add remaining 2 tbs oil to skillet and cook onion and mushrooms with rosemary and ¼ ts each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 m.
Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 m.
Serve with mashed potatoes. In the summer, butter beans and fresh tomatoes go alongside. In the fall and winter, roasted broccoli or asparagus make good companions.
