An easy 30 minute dish that’s gonna make you look like a hero!
Melt butter or heat oil (or combination) in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
Add rosemary, mushrooms, and onion to pan; stir to coat and cook, covered for three or four minutes. Uncover and stirring occasionally, cook until mushrooms are tender and golden brown and onion softened.
Sprinkle mixture with flour; toss to coat and continue cooking and stirring for a moment. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer gently about 8 to 10 minutes or until the desired degree of doneness.
Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional minutes to reduce just a bit. Remove from heat and whisk in sour cream. Taste and adjust for salt and pepper. Garnish with parsley.