Mix all seasoned bread crumb ingredients in a large bowl
Preheat oven to 350 degrees F
Melt 1 tbs of butter in a skillet over medium-high heat.
Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
Brown chops on both sides (I could only brown 2 at a time); remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
Bake chops in preheated oven for 20 minutes; meanwhile make sauce.
In a small saucepan, melt the 2 tbs of butter over medium heat. Add the garlic and saute for about 5 minutes.
Stir in the stock, lemon juice, oregano and the cream. Heat until it begins to bubble.
Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
Sauce may be poured over the cooked chops or served on the side like a gravy.