I started with 1 1/2" thick pork loin chops, brined them, dried them and dredged them in flour/salt/pepper mixture and then browned them in my pan. Removed them to a baking sheet in a 350F oven. Poured off the excess oil, added 3 Tbs unsalted butter and then sauteed my sweet onions and garlic until fragrant; added 8 cups button and crimini mushrooms and sauteed until they began to brown. Removed them to a warming plate; added 1/2 cup dry marsala and 1/4 cup chicken broth and reduced. Added 2 cups heavy cream and 1 cup half-and-half, brought to a simmer and simmered until reduced and thickened. Removed the chops from the oven, mushrooms from the warming oven and served. I actually served two different types of pork chops with it. Four I just dredged in the flour mixture and four I rubbed with a Creole mix this morning and then dredged in the flour mixture. Both were nice and juicy, but I personally liked the rubbed ones best.