Mix the flour, 1/2 tsp salt, garlic powder and 1/4 tsp of pepper to make seasoned flour. Place on a plate (makes dredging easier). Dredge pork chops in seasoned flour.

Heat a large (12-inch or bigger) skillet over medium-high heat. Add 2 tbs butter (it will brown, it’s OK).

Brown pork chops on both sides–you may have to brown in shifts if you use a smaller skillet. Remove browned chops and set aside.

Add the remaining 1 tbs of butter and lightly saute the mushrooms and garlic.

Deglaze pan with the merlot, scraping up all the browned bits at the bottom of the pan.

Add the additional 1/2 tsps of salt/pepper if necessary.

Place pork chops back in the pan with the sauteed mushrooms and garlic.

Heat the merlot to boiling, cover and reduce heat to low. Cook for 20-25 minutes.

Remove chops and mushrooms to a serving platter; cover and keep warm while making sauce.

Turn heat under skillet up to medium-high. Stir in the 1/2 cup heavy cream. Simmer until sauce is reduced by 25% (about 5 minutes).

Pour sauce over chops and mushrooms on serving platter.