Ingredients

• 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

Instructions

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.
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.