Dredge the Boneless Pork Chop Medallions in the dredge to evenly coat them. Warm a large 12-inch sauté pan over medium high heat with vegetable oil and when it begins to smoke gently place 4 of the dredged pork chop medallions and cook for 2 minutes until they are golden brown then flip and cook an additional 2 minutes. Remove from the pan and reserve. Repeat the process with the remaining 4 pork chop medallions.

Once all the Pork Chop Medallions have been browned and removed from the pan, in the remaining oil add sliced garlic and cook until aromatic and lightly golden brown (about 30 seconds). Then add sliced onions and cook until soft and translucent (about 15 Minutes). Once the onions are soft remove from the pan, and warm an additional Tbsp. of vegetable oil until smoking and brown off the mushrooms. Once the mushrooms are cooked return the onions to the pan and deglaze with Marsala wine and cook down by half. Add Chicken stock, butter and return the pork chop medallions to the liquid and finish cooking in the sauce until the internal temperature reaches 145 degrees.

Plate the boneless pork chops with the sautéed spinach and a generous amount of the onions, mushrooms and sauce, and serve.