Makes 4 servings. Difficulty
1/2 cup gf beef stock 1 teaspoon fresh rosemary, chopped 1/4 cup red wine 1 Tablespoon unsalted butter 4 large, lean pork chops 1/2 pound mushrooms, sliced Salt and freshly ground black pepper
Preheat oven to 400°F.
In a small saucepan bring beef stock to a boil; add rosemary and wine. Stir to blend. Remove from heat and set aside.
Cut 4 pieces of foil large enough to enclose each chop loosely. Grease center of dull side of each foil square generously with butter. Place one chop in center of each foil piece. Arrange mushrooms equally over each chop. Spoon 3 tablespoons of wine mixture over each chop and season with salt and pepper.
Bring 2 edges of foil together then the remaining two edges to form a tent. Pinch foil together to seal.
Place foil packets in a shallow baking dish and bake for 1 hour. Serve immediately.