*INGREDIENTS
° 4 boneless pork loin chops (about 5 oz/150 g each)
° 1/4 tsp salt
° 1/4 tsp ground black pepper
° 2 table spoons of vegetable oil
° 1 finely chopped onion
° 1 package button mushrooms, quartered (8 oz/227 g)
° 1/4 teaspoon dried thyme
° 1/4 teaspoon dried rosemary
° 2 table spoons of flour
° 1 cup chicken broth
° 1/4 cup water
° 2 tablespoons fresh parsley, chopped
°2 teaspoons lemon juice
*PREPARATION
1. Sprinkle chops with half the salt and pepper. In a heavy-bottomed skillet, heat half the oil over high heat. Add the chops and cook for about 4 minutes or until golden brown (flip them halfway through cooking). Reserve on a plate.
2. In the skillet, add the remaining oil, onion, mushrooms, thyme, rosemary and the remaining salt and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until vegetables are golden brown.
3. Add flour and cook for 1 minute, stirring. Gradually add the broth and water and bring to a boil, scraping the bottom of the pan to loosen the particles. Return reserved chops to skillet. Add the parsley and lemon juice, cover and simmer over medium heat for 3 to 4 minutes or until the chops are still slightly pink inside and the sauce has thickened.
Enjoy !
