ITALIAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE

ITALIAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE 1/4 cup flour 1 teaspoon garlic powder 1 teaspoon seasoning salt 1/4 teaspoon pepper 2 eggs 3/4 cup Italian bread crumbs 2 tablespoons olive oil 6 boneless pork chops, about 1-inch thick 2 tablespoons butter 8 oz mushrooms, sliced 1 clove garlic, minced 2 tablespoons flour 1 1/2 cups half and half 1 teaspoon Italian seasoning salt and pepper Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Combine the flour, garlic powder, seasoning salt and pepper in a shallow dish or plate. In another dish, lightly whisk the eggs. Place the breadcrumbs in a third bowl. Heat the olive oil in a large skillet over medium-high heat. Working in 2 batches if needed, dip each of the pork chops into the flour, then shake to remove any excess. Coat in the egg, then dip in the breadcrumbs to coat. Place the pork chops in the skillet and cook until browned, 1-2 minutes per side. Transfer to the baking dish. When all of the pork chops are browned, place the dish in the oven and bake for 15 minutes. While the pork is cooking, wipe the skillet out with a towel or paper towel. Return to the stove, reducing the heat to medium. Melt the butter, then add the mushrooms and cook until the mushrooms cook down, 5-7 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the mushrooms, then stir to coat and cook for another minute. Slowly stir in the half and half. Season with the Italian seasoning and with salt and pepper. Continue to cook until slightly thickened, 5-7 more minutes. Remove the pork chops from the oven and pour the mushroom sauce over the top. Return to the oven and bake for another 5-10 minutes, or until the pork registers 145ºF. Remove from the oven and let sit for 5 minutes before serving.