Epic Pork Chops

Another recipe for you! Tried this one out and it was to die for. Mick is tired of hearing me talk about how proud I am of myself for making it but boo! It was Epic, and that's what we're going to call it. Epic Pork Chops. In fact, if the pig we got the chops from knew how tasty he would be post-mortem, he'd have walked around looking pleased with himself. Something like this

So, here goes.
Preheat oven to 350F (180C). Place your pork chops into a glass rectangular dish. Dissolve a beef stock cube in one cup of boiling water, add 1/8 cup of Worcestershire sauce, and about 2 tablespoons of cider vinegar. Stir it all up until the cube is dissolved. Pour over the pork in the glass dish. Let it sit for a few minutes while you slice up some mushrooms. As many or few as you like (I like lots!) and whatever kind you like. Toss in a pan of hot butter (about 1/3 of a stick). Add garlic cloves or garlic salt and marjoram. Dice up an onion and throw that in as well. When the onions have sufficiently sweated and the mushrooms have shrunk to about half their size, pour the mixture over the pork and stock. Pop in the oven for 45 minutes. I served it with rice and carrots and runner beans.
The best thing about this is that the chops were really tender and really juicy. I don't usually go nuts over pork chops because they're often dry and tough, but these are amazing!