Pour oil into oven proof pan or sauté pan. (You will need to bake on baking sheet if pan in not oven safe) Heat to medium to medium high heat.
Salt and pepper pork chops to taste. Dip into egg wash, coat in breadcrumbs.
Sauté in pan for 2 to 3 minutes per side, until they are golden brown
Move to oven and bake 12 to 15 minutes until they reach 145°
Meanwhile, sauté butter and shallots for 1 minute. Add mushrooms and cook 7 to 9 minutes until softened.
Add flour and cook for 1 minute.
Add balsamic glaze, stir to coat mushrooms. Then add marsala wine and cook for 1 to 2 minutes.
Add beef broth and let simmer for 3 minutes.
Remove pork chops from oven and put a slice of fontina cheese on each pork chop. Let sit 2 to 3 minutes for cheese to melt and pork to rest.
Plate and serve with mushroom sauce on top.