Step 1

Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.

Step 2

Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.

Step 3

Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.

Step 4

Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.

Step 5

Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.

Step 6

Add pork back to the pan with any accumulated juices and simmer for 2 minutes.

Step 7

Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.

Step 8

Serve with mashed potatoes or noodles.