In a shallow plate combine flour, garlic powder, salt, oregano, paprika, and pepper; mix to incorporate.
Spray pork chops with cooking oil and dredge in flour mixture.
Combine butter and oil in a large 12-inch skillet; set over medium heat.
Add pork chops to the hot oil in one single layer. DO NOT crowd the pan; if skillet is too small, cook the pork chops in batches.
Cook the pork chops 3 to 4 minutes per side, or until browned and cooked through. Pork chops are cooked through when internal temperature reaches 145˚F.
Remove pork chops from skillet; set aside and keep covered. If the browned bits in the skillet are too dark, carefully wipe down the skillet with dry paper towels.
Return skillet to the heat and add mushrooms to the skillet. If skillet is dry, add a little more oil. Cook mushrooms for 3 minutes over medium heat, or until just tender.
Stir in garlic and continue to cook for 2 more minutes.
Increase heat to medium-high.
Add chicken broth and scrape up all the browned bits from the bottom of the skillet. Bring to a boil and cook for 1 minute.
Pour in Marsala wine and salt; stir until smooth. Cook for 2 minutes.
In a small mixing bowl combine water and cornstarch; mix until well combined.
Whisk cornstarch slurry into the skillet until combined. Sauce will start to thicken.
Whisk in heavy cream and continue to cook for 1 to 2 more minutes, or until thickened and creamy. Taste for salt and adjust accordingly.If the sauce is too thick, whisk in a little more chicken broth. To make it creamier, add more heavy cream.
Return pork chops to the skillet and spoon sauce over the pork chops.
Garnish with fresh ground black pepper and parsley.