Shroom Pork Chops

Papa LOVE's these porkchops - he could eat them every week. Key is to keep those chops tender by not over cooking them. 

• 4 boneless pork chops 
• 2 teaspoons olive oil
• salt and pepper to taste
• 1 tablespoon butter
• 1 1/2 tablespoons flour
• 1/4 onion diced
• 8- 12 ounces sliced mushrooms
• 1 cup beef broth
• 2 tablespoons half and half 

Instructions

1. Heat the olive oil in a large pan over medium high heat. Season the pork chops on both sides with salt and pepper.
   
2. Place the pork chops in the pan and cook for 3-4 minutes per side, just getting nicely brown.  
3. Place within an aluminum foil "package" and cook at 350 degrees for 7 more minutes or to desired doneness.
4. Add the butter to the pan to melt, then cook onions until soft
5. Add the mushrooms. Season with salt and pepper to taste.
   
6. Cook for 3-5 minutes or until mushrooms have softened. Stir in the flour.
   
7. Slowly pour in the beef broth, whisking constantly. Bring the sauce to a simmer and cook for 3-4 minutes or until just thickened.
   
8. Stir in the cream. Pour the mushroom sauce over the pork chops and sprinkle with parsley, then serve.