1. Into a saute pan add butter and oil and heat over medium heat until butter has melted. Season with salt and pepper the pork chops. Cook until browned on both sides. I find it cooks easier and cleaner to partially cover the pan. Turn as necessary; do not over cook. Transfer pork chops to a plate and keep warm. 2. Add to your hot pan the Marsala; deglaze. Cook until wine has reduced by half. Mix together flour and cream. Add cream mixture to pan, whisking to combine. Season with salt and pepper. Allow to simmer for approximately 5 minutes. 3. Add mushrooms and continue cooking on low for approximately 5 minutes or until mushrooms are cooked through and sauce has thickened. Then, return pork chops to pan turning to coat. ---------------------------------------------------------------------------
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