Smothered Pork Chops

This rich sauce gets a velvety consistency thanks to the addition of flour rolls, chicken broth and a two-part mixture.
Combine 1/2 cup flour and pepper in a shallow bowl or platter. Transfer the panko to a second shallow bowl or platter. Combine 1/2 cup vegetable oil and egg in a third shallow bowl or platter; whisk to combine.Sprinkle the pork chops on both sides with salt. Roll 1 pork chop in flour mixture. Dip in egg mixture; roll in breadcrumbs. Repeat with the remaining pork chops, flour mixture, egg mixture, and breadcrumbs. Cover and refrigerate for 15 minutes.Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Transfer the chops to the skillet; cook for 2 minutes or until lightly browned. Remove the chops from the pan; add the remaining 1 tablespoon of oil to the pan. Flip the chops; return to the pan. Cook for 2 minutes or until they are lightly browned. Remove from the mold; keep warm.Heat the butter in a skillet over medium-high heat. Add the onion; simmer for 1 minute. Add the mushrooms; simmer for 3 minutes. Add garlic; simmer for 1 minute. Add the wine to the pan; cook until the liquid has almost evaporated, scraping off the pan to release browned pieces. Combine 1/2 teaspoon flour and 1 teaspoon water in a small bowl; whisk to combine. Add to the cooking liquid in the pan. Bring to a boil; cook for 1 minute, stirring constantly. Add broth; bring to a boil. Cook until reduced to 1 1/4 cups (about 6 minutes). Add 1/2 cup baking powder in half. Cook for 3 minutes or until thickened, stirring constantly. Remove from the heat; add the parsley and green onions. Serve the sauce with the pork chops.