Clean and finely chop 1 lb of mushrooms, 1 leek, and 3 tbsp of fresh dill.

In a skillet, melt 1 tbsp of butter over medium heat. Add the chopped mushrooms and leeks, and sauté until softened and any excess moisture has evaporated, about 8-10 minutes.

Season the filling with salt and pepper to taste, then stir in 3 tbsp of mustard. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.

Place your pork chops between two sheets of plastic wrap or parchment paper.

Using a meat mallet, gently pound the pork chops to an even thickness of about 1/4 inch.

Brush each pork chop with a thin layer of mustard on one side.

Spoon the mushroom and leek filling onto each pork chop, spreading it evenly over the surface.

Carefully roll up each pork chop, enclosing the filling inside.

Secure the rolls with toothpicks or kitchen twine to prevent them from unraveling during cooking.

Set up three shallow dishes: one with lightly beaten eggs, one with flour, and one with pretzel breadcrumbs.

Dip each stuffed pork chop roll into the beaten eggs, then dredge in the flour, shaking off any excess.

Dip the coated pork chop rolls back into the beaten eggs, then coat them evenly with the pretzel breadcrumbs, pressing gently to adhere.

Place the coated pork chop rolls on a baking sheet lined with parchment paper, and chill in the refrigerator for at least 30 minutes. This helps firm up the coating and prevents it from falling off during frying.

Meanwhile, preheat your smoker or prepare a skillet with oil for frying.

If using a smoker, smoke the chilled pork chop rolls according to your smoker's instructions until cooked through and golden brown, about 30-40 minutes.

If frying, heat oil in a skillet over medium-high heat until hot but not smoking. Carefully add the chilled pork chop rolls to the hot oil and fry until golden brown and crispy on all sides, about 4-5 minutes per side.

Remove the toothpick or twine before serving