6 Center cut, bone-in pork chops
1/4 cup all-purpose flour
1/4 cup canola oil
2 tablespoons olive oil
8 ounces sliced baby portabella mushrooms
1/4 cup diced red onion
1 teaspoon minced garlic
1 cup chicken stock
1/4 cup marsala cooking wine
1 tablespoon minced fresh thyme
Set aside 2 tablespoons of flour and place the remaining flour on a plate and dredge each pork chop until evenly coated.
Heat canola oil in frying pan. Once hot, cook each pork chop about 4 minutes per side. Put aside.
In the same pan, add olive oil, onion, mushrooms, garlic and thyme. Once the mixture is soft, add two tablespoons of flour. Mix well to avoid any clumps.
Add the chicken stock and wine. Simmer 5-7 minutes.
Place cooked pork chops back into pan to reheat, about 1-2 minutes, and spoon mixture evenly over the chops.