Preheat your oven to 400°F. Place the pork chops in between 2 pieces of parchment paper and pound the pork about ½ inch thick. Season the pork chops with salt and pepper from both sides.

Heat a large skillet over medium-high heat, then add the olive oil. Add the onions, garlic and mushroom slices to the hot pan and sauté for 3 minutes until the mushrooms are soft and browned. Set aside to cool down.

In a small bowl combine the cream cheese and cooked mushrooms. Mix until well combined.

Spread the mushroom mixture onto one end of each pork chop and tightly roll the meat with the filling. Set aside.

Whisk the egg in a small bowl. Dredge each pork roll into the egg, then coat with the breadcrumbs.

Place the breaded pork chops in a casserole and bake in the oven until golden brown.

Remove the pork from the oven and let it rest for 5 minutes before cutting. Enjoy!