1.   Pat dry the room temperature pork chops and salt and pepper both sides. Set aside

2.   Heat a pan on medium high and, once hot, add the oil and butter. Stir as butter melts

3.   Lay pork chops into the frying pan and fry for about 2-5 minutes or until a golden crust forms on the underside. Flip the chop and fry the other side for 2-5 minutes. NOTE: frying time will depend on thickness of your pork chop: adjust accordingly. Remove and set aside

4.   To the same pan, reduce the heat to medium and add the onion and sauté until onion is translucent. Remove and set aside

5.   Add the lemon juice and stir and scoop the fond from the bottom of the pan

6.   OPTIONAL – Add the dry marsala wine. Stir and cook for a minute or two to allow alcohol to evaporate

7.   Add the second batch of butter

8.   Add the cut mushrooms. Spread the mushrooms out and let simmer for 2 to 3 minutes. Flip to allow other side also to fry to a golden brown. Repeat until the mushrooms are browned on both sides

9.   Add the chicken stock, stir, and add the heavy cream. Stir and simmer for 5 minutes

10.   Add the Italian flat leaf parsley or cilantro and stir, but reserve a few leaves of the Italian flat leaf parsley or cilantro for garnishing. Simmer for a couple of minutes

11.   Place the fried on the pork chops and onions back into the pan over the sauce. Spoon some of the sauce over the pork chops and cover with a lid. Simmer for about 5 minutes to heat the meat and flavor with the sauce. Flip and simmer for 2 more minutes. Remove pork chops and set aside while you make the gravy

12.   To thicken the gravy, take 1/2 cup of warm water and stir to dissolve the teaspoon of glucomannan. Pour liquid into the pan with the sauce and stir right away. Cook for one to two minutes until gravy thickens

13.   When done the gravy is ready. Place pork chops onto a platter (or directly onto individual plates), distribute the mushrooms and gravy evenly and garnish with the reserved Italian parsley leaves

14.   Enjoy!