Braised Pork Chops and Mushrooms


4 thick on the bone pork chops
4 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 small onion sliced
8 ounces sliced mushrooms
1 small can of diced tomatoes with Jalapenos (optional) and it's juices
1 tablespoon of balsamic vinegar

Trim excess fat from chops.

Combine the flour, paprika, salt and pepper and dredge the chops in the mixture until well coated.

Heat oil in a large skillet with a lid, over medium heat; cook the pork chops for about 4 to 5 minutes until browned.
Turn the chops over and cook for another 2 minutes, remove and set aside.

Add mushrooms, onions and cook for about 4 to 5 minutes until slightly tender

Add tomatoes and vinegar; stir to blend. Add back the pork chops, cover, reduce heat to low, and simmer for
about 20 minutes, or until chops are cooked and tender.
Serves 4