Melt butter in large deep skillet. Coat chops in 1/2 of the seasoned flour and brown both sides. Remove chops from skillet and set aside.
Add olive oil to skillet. Add scallions and mushrooms sauté for a couple minutes till softened. Add wine, chicken base, worchrstershire sauce and 1 cup of water reduce heat to low and simmer for 5 minutes
Mix remaining flour with 1 cup of hot water until smooth with no lumps. Add to skillet and stir until thickened. Mix in mustard.
Return chops to skillet and simmer on low heat for 25 minutes, turning halfway through cooking. Remove chops to plate. Stir in spinach just until wilted. Serve over pasta or rice.