Ingredients
- 2 tablespoons olive oil
- Salt and pepper, to taste.
- 4 (28 to 32 ounces) pork loin chops (7 to 8 ounces each)
- 1 onion, chopped
- 4 ounces sliced mushrooms
- 1 1/4 to 1 1/2 cups low sodium vegetable broth (enough to cover chops)
- 1 tablespoon cornstarch
- 1/4 teaspoon dried thyme
- 1/8 teaspoons dried ground rosemary
How to Make
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Step 1: Drizzle 1 tablespoon olive oil in a cast iron skillet and bring to medium-high heat, generously season the pork chops with salt and pepper and brown both sides; remove from skillet and set aside.
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Step 2: Drizzle another tablespoon of olive oil into skillet and add onion and mushroom; cook until onion start to soften while scrapping up bits of pork.
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Step 3: Whisk together the vegetable broth and corn starch and pour into skillet.
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Step 4: Add the browned pork chops and remaining ingredients and place in a preheated 350 degree Fahrenheit oven and cook for 1 hour.
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Step 5: Serve over mashed potatoes.
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Step 6: Enjoy!
We hope you enjoy this recipe!
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