Brush Pomegranate Chipotle Sauce over pork chops; marinate for 1 hour in refrigerator. Heat Balsamic & Basil Dipping Oil over medium heat to simmer; add pork chops and cover. Turn occasionally until brown; reduce heat. In separate pan, saute mushrooms and onion in olive oil until soft; add Garlic Garlic. Spoon mushrooms and onions over pork chops. Cover; cook on low for approximately 10 minutes. Makes 2 servings.