Tenderize the pork chops well, salt and sprinkle them with freshly ground black pepper. Fry them for 4 minutes on each side in hot oil. For the sauce, fry the coarsely chopped onion in melted butter.
After a while, add the pre-cleaned and sliced mushrooms. Leave the vegetables to saute until fully soft. Add the flour, stir slowly and add the white wine.
Once the alcohol evaporates a bit and the sauce has thickened, pour in the hot mushroom broth.
Boil the sauce to the desired consistency and season with salt and pepper.
Serve the pork chops, covered with sauce, in a plate.