In a shallow dish combine the flour, seasoned salt and pepper. Dredge each pork chop.

In a large skillet melt 2 tablespoons butter over medium heat and fry pork chops until lightly browned on both sides (about 4 minutes per side). Transfer to a plate and tent with foil to keep warm.

Add remaining 1 tablespoon butter to same skillet thenadd mushrooms. Cook until golden (about 5-7 minutes). Stir in the onion and garlic and cook just until softened (about 2 minutes). Stir in the 1 1/2 tablespoons flour then deglaze the pan with the chicken broth and wine scraping up any browned bits. Cook the sauce until it has reduced by almost half. Stir in the half and half and taste for salt and pepper. Then return the pork to the pan to heat through. Serve immediately.