1In large skillet brown pork chops in 2 T. melted butter and 2 T. olive oil. 2 - 3 minutes on each side.Remove chops from pan.
2Add remaining butter and olive oil to pan drippings. Add mushrooms and saute until golden brown. About 3 minutes.
3Add wine and teriyaki sauce and simmer about 3-4 minutes.
4Add white sauce and stir until smooth and completely blended.
5Place half of the pork chops into a greased 3 quart casserole dish. Pour 1/2 of the sauce over the pork chops, layer remaining port chops and pour remaining sauce over. Bake 350 for 1 1/2 hours until pork chops are tender.