Heat oil in an oven-safe skillet over medium heat. Add onion and garlic; cook and stir until softened and translucent, about 5 minutes.
Mix cream cheese, ricotta cheese, and pine nuts together in a bowl. Stir in sauteed onions and garlic; season with salt and pepper.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add mushrooms; saute until softened, 4 to 5 minutes. Add cognac; cook until liquid is reduced and mushrooms are nicely glazed, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine bread crumbs and almonds in a shallow dish.
Pound pork chops flat with a meat tenderizer until about 1 1/2 inch thick. Place a spoonful of cheese mixture onto the center of each pork chop; add a small spoonful of mushrooms. Roll pork chops to seal; place into almond-bread crumb mixture and coat completely.
Reduce skillet heat to medium. Add pork chops; season with salt, pepper, parsley, and garlic salt. Cook until lightly browned and crispy, 3 to 5 minutes per side. Move skillet to oven.
Bake in the preheated oven until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
