1. Heat oven to 400°F. Whisk together mustard, maple syrup, oregano and minced garlic with 1 tablespoon olive oil.
2. Heat 2 tablespoons oil in oven-proof skillet over medium-high heat. Season pork chops with salt and pepper; sear in skillet about 2 minutes per side until browned.
3. Brush top-side of chops with 1/2 the maple-mustard glaze until well coated; place skillet in oven for 5 minutes. Turn chops over and brush with remaining maple-mustard glaze; continue roasting until internal temperature reaches 145°F. to 160°F. Let stand 5 minutes.
4. Meanwhile, heat remaining 2 tablespoons olive oil in separate large skillet over medium-high heat. Sauté mushrooms for 2 to 3 minutes. Add sliced garlic and red pepper flakes; season with salt and pepper to taste.
Drizzle vinegar over mushrooms. Add wine and sauté for 2 minutes; add chicken stock and reduce heat to a simmer. Simmer for 10 minutes; stir in chopped parsley. Serve with pork chops.