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Pork Chops in Wine Sauce with Mushrooms

2 pork chops
1 small onion
4 oz fresh mushrooms, sliced
4 cloves garlic
1/4 cup Worcestershire sauce
1 teaspoon tarragon vinegar
4 tablespoons olive oil
1 cup dry white wine
1/2 teaspoon tarragon, crushed
1/2 teaspoon marjoram, crushed

Marinate chops in Worcestershire sauce, vinegar, and garlic for 4
hours.

Heat oil in saute pan; saute onions until clear or starting to
brown. Add tarragon and marjoram to pan; stir.

Make a bed of the onions and lay the pork chops upon them. Add salt
and pepper, if desired. Add wine, cover pan, and simmer for 20
minutes. Turn chops and cover with sliced mushrooms. Replace cover
and simmer an additional 20 minutes.

Remove chops from pan and put onto plates. Mix ingredients in pan,
reducing if desired. Cover chops with onion and mushroom mixture.
Serve.

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