Preheat the oven to 400°F. Adjust rack to middle position.
Begin by preparing the pork loin cutlets. Cut a few slits into the fat of the pork loin cutlets to keep from curling up when cooked.
Heat a large drizzle of olive oil in an oven safe saute pan over medium high heat. Add in the garlic and mix for about a minute to add flavor to the olive oil and then add in the mushrooms. Lower the heat to medium and continue to saute for about two minutes, until the mushrooms have softened. Remove the mushrooms from the pan and set aside in a dish.
In the same pan, add another large drizzle of olive oil. While the olive oil is heating up over medium heat, begin preparing your pork loins. Pat both sides of each pork loin onto the flour and set aside. Once all pork loins have been coated, place them into the saute pan. Cook each side for about three to four minutes, or until golden brown.
Once cooked on both sides, lower the heat to medium/low and pour in the wine. Flip the pork onto the other side so that both sides absorb the wine flavor and then add the mushrooms back into the pan. Pour in the chicken stock and season with a pinch of salt and black pepper. Give it all a mix so that the mushrooms are evenly spread throughout the pan and covering the pork loins. Sprinkle in the parsley and let simmer for about three minutes.
Sprinkle the cheese over top of the pork and mushrooms until completely covered. Place the pan in the oven and cook for another three to five minutes, until the cheese has completely melted.
Remove from the oven and serve with a side of potatoes or salad. Salute and cin cin!