4 thick cut pork chops
2 chicken bouillon cubes
2 sprigs fresh rosemary (leaves only)
1 cup water
1 tbsp. lemon zest
coarse salt
1 env. brown gravy mix
1 (8 oz.) pkg. button mushrooms, sliced
2 tbsp. A-1 steak sauce
1 tsp. butter

In a saucepan mix crumbled bouillon cubes, water, rosemary leaves, and lemon zest. Bring to a boil until cubes are dissolved.

Coat pork chops with coarse salt and sear, once both sides of the pork chops have good coloring add the bouillon mixture to the frying pan and simmer until liquid is gone, occasionally turning the chops.

In your saucepan mix the brown gravy packet per instructions, add butter, mushrooms, and A-1 steak sauce.

Note: Cook time will be longer than package directions due to moisture from the mushrooms.

Enjoy!

Submitted by: Augustg