Tenderize the pork chops and season them with salt and pepper.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each pork chop in flour, then dip in eggs, and finally coat with breadcrumbs.

Heat olive oil in a skillet over medium heat and cook the breaded pork chops until golden brown on both sides and cooked through. Remove and keep warm.

In the same skillet, add butter and sliced mushrooms, cooking until softened.

Pour in the beef broth and bring to a simmer, then add the cream and stir until combined and heated through.

Serve the pork chops topped with the creamy mushroom sauce and garnish with fresh parsley.