In a shallow plate, combine the flour, garlic powder, salt, oregano, paprika, and pepper; mix to incorporate.
Pound the pork chops to a 1/4-inch thickness. Spray them with cooking oil and dredge them in the flour mixture.
Combine butter and oil in a large 12-inch skillet; set over medium heat. Add the pork chops to the heated oil in one single layer. Do not crowd the pan; if the skillet is too small, cook the pork chops in batches.
Cook them for 3 to 4 minutes per side or until browned and cooked through. Pork chops are cooked through when their internal temperature reaches 145˚F. Remove the pork chops from the 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.
Lightly wipe down the skillet. Return the skillet to the heat; if the skillet is dry, add a little more oil. Stir in the mushrooms and cook them 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 the Marsala wine and salt; stir until smooth. Cook for 2 minutes.
Meanwhile, in a small mixing bowl, combine water and cornstarch; mix until well combined.
Whisk the cornstarch slurry into the skillet until combined. The sauce will start to thicken.
Whisk in the 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 the pork chops to the skillet and spoon the sauce over the pork chops.
Garnish with fresh ground black pepper and parsley, and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.