Directions
- Pat chops dry with paper towels. Sprinkle with 2 teaspoons salt and pepper. Place flour in a shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; transfer chops to a baking sheet.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until browned, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to sheet.
- Add mushrooms, pepper, onion, garlic, rosemary sprigs, pepper flakes, and remaining 1/2 teaspoon salt to oil left in skillet. Cook until vegetables are just softened, about 5 minutes, stirring occasionally.
- Stir in wine and cook until nearly evaporated, 3 to 5 minutes. Add tomatoes and bring to simmer. Reduce heat to low and cook for 5 minutes. Nestle chops into sauce and cook until chops register 140 degrees, about 10 minutes, flipping halfway through cooking.
- Transfer chops to platter. Discard rosemary sprigs, then spoon sauce over chops. Sprinkle with parsley and serve.