1/2 cup gf beef or chicken stock 1 teaspoon fresh rosemary 1/4 cup dry red wine Unsalted butter 4 pork chops 1/2 lb mushrooms, sliced Kosher salt & fresh ground pepper
Preheat oven to 400 degrees F. In a small bowl, combine broth, rosemary and wine. Cut 4 pieces of aluminum foil in squares large enough to enclose a pork chop loosely. Grease the inside of each piece of foil generously with butter, then place a chop in the center of each foil. Add an equal amount of mushrooms on top of each chop. Spoon 3 Tablespoons of wine mixture over mushrooms and season each with salt and pepper. Fold over two opposite ends of foil and then the two remaining sides; crimping to seal tightly. Leave about 2 inches of empty space at the top. Place the foil pouches on a baking sheet and bake for 1 hour. Carefully open pouches and transfer contents to plates and serve.