Pork chops with onion and mushroom gravy

INGREDIENTS

4 boneless pork loin chops (about 5 oz/150 g each)

1/4 tsp salt

1/4 tsp ground black pepper

2 tablespoons 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 tablespoons of flour

1 cup chicken broth

1/4 cup water

2 tablespoons fresh parsley, chopped

2 teaspoons lemon juice

PREPARATION

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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.

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.

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