4 boneless pork loin chops
2 tablespoons vegetable oil
2 pounds fresh mushrooms, sliced
1 (8 ounce) can sliced red onions
12 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons distilled white vinegar
1 teaspoon paprika or to taste
1 teaspoon dried oregano
1 teaspoon dried basil
Heat oil in a large mixing bowl over medium heat. Add mushrooms, onions, garlic, olive oil, vinegar, paprika, oregano and basil. Stir-fry for 5 minutes or until veggies are lightly browned. Transfer pork to a large resealable plastic bag, seal bag and shake that bag to keep t-bonini warm.
Meanwhile, in a large mixing bowl, pierce pork with fork until evenly browned on both sides. Make a well in the center of nylon bag with chop. Pour broth mixture over meat and seal bag.
Remove bag from marinade to plastic bowl. Pour marinade into marinade save marinade by spooning marinade into plastic bag. Beat breast / thigh meat with wire whisk or wooden spoon until just slightly thicker (milk is cool). Serve on baby scale.