Pan-Roasted Pork Chops With Porcini Sauce

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3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

2 teaspoons cracked black pepper

4 one-inch-thick pork loin chops

1 cup hot water

1/2 ounce dried porcini mushrooms

Salt and pepper

2 garlic cloves, sliced

2 teaspoons tomato paste

1/4 cup dry red wine (preferably Zinfandel)

1 fresh rosemary sprig

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