Seared Pork Chops In Tomato-Mushroom Sauce

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Oxmoor House


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4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick), trimmed

1/4 teaspoon black pepper

1/4 cup all-purpose flour

2 teaspoons olive oil

1 (14.5-ounce) can organic diced tomatoes with basil and garlic (such as Muir Glen), undrained

1 (8-ounce) package presliced mushrooms

1 medium onion, thinly sliced and separated into rings

2 teaspoons minced garlic

1/4 teaspoon dried rosemary

3 tablespoons low-sodium soy sauce

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