Active Time

　　15 min

　　Total Time

　　55 min

　　Smothering—that is, braising—both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.

　　

Ingredients

Makes 4 servings

　　2 pounds bone-in pork shoulder chops

　　1/3 cup all-purpose flour

　　3 tablespoons vegetable oil, divided

　　1 large onion, halved and sliced

　　1/2 pound fresh cremini mushrooms, sliced

　　1 teaspoon chopped rosemary

　　1 cup water

　　

Step 1

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.

　　

Step 2

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.