Instructions: In large skillet, heat oil over high heat; brown chops on 1 side, about 1 1/2 minutes. Turn and sprinkle with half each of the rosemary, thyme, salt and pepper; brown second side. Set aside.

Reduce heat to medium; add more oil if needed. Cook onion, mushrooms and remaining rosemary, thyme, salt and pepper, stirring occasionally, for 5 minutes or until most of the mushroom liquid is evaporated.

Stir cornstarch into stock; add to skillet. Bring to boil; cook, stirring, for 1 minute or until thickened. Add chops and any juice on plate; cook for 2 minutes or until tender yet still slightly pink inside.

Makes 4 servings.

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