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How to make it

  • Mix together marinade
  • Place chops in large ziploc bag, pour all but a couple oz (eyeball it) of the mariande over them, marinate in fridge about 4 hours. Turn bag over every so often
  • Place remaining marinade in fridge for later
  • Allow chops to come to room temp while slicing onions
  • Drizzle EVOO across skillet, add margarine
  • Sear chops on each side, about 6 minutes or so each side.
  • Remove to plate and cover with foil
  • Add onions to skillet and deglaze with chicken stock, scraping up all brown bits
  • Stir in reserved marinade
  • Add chops back into pan
  • Add mushrooms
  • Reduce to simmer, add lid and cook about 30 minutes. Turn shops once halfway through cooking time
  • Remove lid and check temp with thermometer, if needed. (165 is done, can be about 160, will keep cooking)
  • Remove chops to plate and cover with foil
  • Mix together water and cornstarch
  • pour into sauce and thicken
  • Spoon sauce over chops to serve

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