In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. Add pork and cook on each side until cooked through, about 5 minutes per side with internal temp of 145 degrees F. Remove cooked pork onto plate and cover with aluminum foil.
Lower the heat to low and add the mushrooms, Italian Seasoning, and butter mixture. Cook until the mushrooms are slightly softened and cooked. Whisk the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. Return the pork chops to the gravy for about 5 minutes and smother with gravy.