Butterfly the pork chops into thin cutlets (so it cooks quickly) and season on both sides with salt and pepper.
Mix together the fresh dill, parsley and thyme; add to panko bread crumbs and blend well.
Using the dry/wet/dry, 3-step system, coat the pork chops first in all purpose flour, then the beaten eggs and lastly into the herb-infused panko. Set on a plate or baking sheet and refrigerate pork chops while making the mushroom gravy.
In a sauce pan, heat 2 tbsp. butter over medium high heat and add the sliced mushrooms. Saute stirring and shaking the pan often, until the mushrooms begin to color slightly, around 5 minutes. Reduce the heat to medium and add the garlic and shallots. Cook for 2 minutes more. Deglaze the pan with the beer. Reduce liquid by half and add the brown sugar, sherry vinegar and heavy cream. Finish sauce with 1 tbsp. of butter and salt and pepper to taste. Keep warm.
In a separate large fry pan, heat a ¼ inch of oil over medium high heat, until it reaches 350°F. Add the pork chops, one at a time or as many can fit in the pan. Pan fry 2 to 3 minutes on each side, until golden brown. Drain on paper towels; season again with salt. Serve hot, topped with mushroom gravy and a lemon wedge for garnish.