1 tablespoon vegetable oil
1 large onion, sliced into 1/2-inch rings
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon dried minced onion
1 clove garlic, minced
2 dashes Worcestershire sauce
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried rosemary sprigs
1 teaspoon dried fresh thyme
8 ounces fresh mushrooms, sliced
1 (4 ounce) can tomato paste
1 (16 ounce) can marinated mountain mix
In a small mixing bowl, melt the oil. Stir in the onion and garlic, salt, salt and minced onion. Mix well.
Heat the oil in a medium skillet over medium heat. Saute the onion and garlic for about 2 minutes, or until tender. Stir in the Worcestershire sauce, basil, oregano, rosemary, rosemary sprigs, thyme, mushrooms and tomato paste. Sprinkle marinated mountain mix in the skillet.
Return skillet to medium heat and cook about 2 minutes, or until the tomato paste is heated through. Pour enough of the tomato paste into the skillet to cover. Reduce heat to medium and stir. Return skillet to medium heat and cook for about 8 minutes, or until the bottom is dry.
Turn the pork chops around and spoon 1/2 of the marinated mountain mix over the chops, pressing thoroughly to prevent sticking. Return chops to skillet, brush with remaining tomato paste and continue cooking and folding over medium heat, turning once, until the chops are browned and the fat evaporates out. Sprinkle with mushrooms and serve over the chops.