In a skillet, heat up Olive Oil (2 tablespoon) and Unsalted Butter (2 tablespoon).
Season Boneless Pork Chops (6) on both sides with Salt and Pepper (to taste) and Dried Oregano (to taste). Cook for 2 minutes on each side. Remove to a pan lined with aluminum foil.
Preheat oven to 400 degrees F (205 degrees C).
Into the skillet, add Garlic (1 teaspoon), Onion (1), Celery (1 stalk), Mushroom (1 cup), Cherry Tomato (1 handful), and Vegetable Stock (1 1/2 cup). Bring mixture to a boil.
Add Non-Fat Milk (1 cup). Stir to combine.
Add half of the Corn Starch (2 tablespoon) dissolved in Water (1/2 cup). Season with Ground Black Pepper (1 teaspoon).
Add remaining corn starch mixture and wait for the sauce to thicken, stirring occasionally.
Add Dried Thyme (1/4 teaspoon). Stir to combine.
Into the pan with the pork chops, add Broccoli (to taste) and Carrot (to taste).
Pour mushroom sauce over top.
Cover pan with aluminum foil. Lower oven temperature to 350 degrees F (176 degrees C). Bake for 30 minutes.