A Healthier Smothered Pork Chops, Mushrooms And Onions - cooking recipe

Ingredients

4 pork chops, I cut then about 3/4-inch thick (bone in will offer a bit more flavor, but I cut mine myself from a large pork loin, but you can also)
1 cup flour (all purpose is fine)
1 tablespoon vegetable oil (canola oil will work, olive oil to me is a bit too strong)
1 tablespoon butter
1/2 teaspoon italian seasoning (any all purpose seasoning will work, but stay away from seasoning salt)
salt
pepper
Sauce
1 large onion, cut in quarters and thin sliced
2 - 2 1/2 cups cremini mushrooms (you can use a bit more if you like)
2 teaspoons garlic, minced
2 cups chicken broth (you can add a bit more if you like the sauce a bit thinner)
3/4 cup white wine
1/4 cup sherry wine
1 bay leaf
1 teaspoon fresh thyme, just pulled off the stem
1/2 teaspoon fresh rosemary, fine chopped
1 tablespoon fresh parsley
1 -2 teaspoon corn starch (mixed with a little of the broth, this is just used if you want to thicken the sauce)
salt
pepper
1 tablespoon butter
1 teaspoon olive oil
Garnish
2 scallions, fine chopped (mostly green parts)

Preparation

Pork Chops -- Set the pork chops out on the counter so they get to room temperature. Season well with the salt and pepper and rub it in well. Then add the flour and Italian seasoning to a small bowl and mix well. Dredge each porch chop in the flour, and shake off the extra, but make sure it is coated well. Then in a large deep saute pan, add the oil and butter and bring to medium high heat. Saute the pork chops on each side until golden brown. Shouldn't take more than 3-4 minutes per side. Once golden brown, remove and set on a plate off to the side while you prepare the base vegetables.
Vegetable Base -- To the same pan, lower to medium heat, add the remaining butter and olive oil, garlic and onions and cook about 1-2 minutes until the onions begin to soften. Then add in the mushrooms and cook another minute making sure to cover them in the oil and butter mix with the onions.
Add in the sherry wine to the pan, still on medium heat and scrape up the bottom with all those good bits. Cook just a minute and then add in the wine, broth, bay leaf, a pinch of salt, go easy, because the broth is salty and a pinch of pepper, along with the thyme, and rosemary. Then, add the pork chops back in, pushing them down in the sauce and bring to a light boil. If the pork chops are not covered by the broth, add a bit more broth. You can always add a bit more later. Cover and simmer 30 minutes until the onions and mushrooms are soft and the pork chops are tender.
Finish -- Check for any additional seasoning and finish by adding in the parsley. If you want your sauce thicker - you can add a bit of corn starch to a teaspoon of the broth and then slowly stir into the broth. Add just a little at a time and bring to a light boil. Once it comes to a boil the sauce will continue to thicken. Make the sauce as thick as you like.
Serve -- Over mashed potatoes, buttered noodles or rice and I like to garnish with chopped scallions. ENJOY!