• Preheat the oven to 400°F (200°C) In a shallow bowl, mix together the Italian breadcrumbs and Parmesan cheese.
• In a separate shallow bowl, beat the egg.
• Pat the pork chops dry with a paper towel. Dip each chop into the beaten egg, then coat it in the breadcrumb and Parmesan mixture, pressing down to ensure the coating sticks well.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
• Transfer the pork chops to the prepared baking sheet and bake in the oven for about 10-12 minutes, until they are cooked through (145°F internal temperature).

Make the Mushroom Gravy:

• In the same skillet, add the mushrooms and cook for 4-5 minutes until they release their moisture and start to brown. Stir in the garlic and cook for 1-2 minutes.
• Deglaze the pan with beef broth, then stir in heavy cream and Dijon mustard. Let the gravy simmer for 3-4 minutes, allowing it to thicken slightly.
• Add the Parmesan cheese and salt and pepper.
• Return the pork chops to the skillet, spooning the gravy over them, and let them simmer in the sauce for 5 minutes to soak up the flavor.
• Garnish with fresh parsley and serve.