Pork Chops with Mushrooms

In a paper bag, combine Parmesan, cornmeal, bread crumbs, garlic salt and oregano.

Melt butter in a skillet; dip each chop into butter.

Drain briefly, then shake each chop in the bag. Shake off excess coating and arrange chops on rack of a broiler pan.

Bake, uncovered, in 400° oven about 40 to 50 minutes. Meanwhile, heat the butter remaining in skillet over medium heat; add mushrooms and garlic and saute 5 minutes.

Stir in rosemary and cream and cook over high heat until liquid is reduced to about 1/4 cup.

Stir in green onions and salt and pepper to taste.

Pour into a bowl and pass at the table with pork chops.