Get a medium-large mixing bowl and put porkchops and the garlic herb marinade together. Mix really well cover and refrigerate at least an hour. (I like it overnight better though)

Get a baking pan and put porkchops on it. Pour excess marinade from bowl over the porkchops.

Chop up mushrooms and onions

Pour onions and mushrooms all over porkchops and add a dash of red wine vinegar over each porkchop