Preheat oven to 375 F.
Over medium heat, melt 1½ T butter (or olive oil) in large sauté pan.
Add 8oz diced baby bella mushrooms and 2 minced shallots.
Cook until soft, ~5-10 minutes.
Add 1 minced garlic clove and cook ~1 minute until fragrant.
Add in 1⁄2 tsp salt, 1⁄2 tsp pepper and 1⁄2 tsp onion powder. Remove from heat and add ~1 T minced sage (or 1 tsp dried sage). Set aside.
Line a butcher block/cutting board with parchment paper and tear off an additional sheet of parchment paper.
Place 1 pork chop between parchment paper & flatten w/ mallet until ~1⁄4” thick. Season both sides w/ S&P. Repeat w/ all chops.
Take one flattened pork chop, place ~2 T of mushroom filling towards one end. Roll up pork chop and secure with a toothpick. Repeat with remaining chops.
Brush roll-ups w/ 1⁄2 T melted butter (or olive oil). Bake for 15-17 mins, remove toothpicks, & broil for 2-3 mins or until golden brown.
