Add vegetable oil and 1 tablespoon of butter to a large pan. Place over medium-high heat. Season pork chops with salt and pepper and place in pan. Cook 4 to 5 minutes per side or until no longer pink in middle. Remove from pan and place on a plate. Set aside.
Add mushrooms and onion to pan. If necessary add a little more oil. Cook until mushrooms are browned and onion is soft. Season with salt and pepper. Transfer mushroom/onion mixture to plate with pork chops.
Add remaining 4 tablespoons butter to the pan. Place over medium heat and cook the garlic in the butter for 1 minute.
Sprinkle flour into pan. Stir and cook for 1 minute.
Gradually whisk in chicken broth and heavy cream.
Stir in garlic powder, salt, and pepper.
Add Parmesan cheese and spinach leaves. Stir well. Return pork chops and mushroom mixture to pan. Heat through and then serve.