Step 1

Add enough avocado oil to a skillet so that it coats 1/2 the way up to the pork chops. Turn heat to medium-high.

Step 2

Mix pork panko and seasonings together on a plate.

Step 3

In a shallow bowl, add eggs and heavy cream whisking until combined.

Step 4

Dredge your pork chops in the egg wash and then coat both sides with the pork panko. Set aside for 20 minutes before frying for the crispiest result!

Step 5

When the oil reaches approximately 350°F, carefully add your pork chops. Let fry for 3-5 minutes per side. Use a digital cooking thermometer to test for doneness. The internal temperature should reach 145°F.*Do not overcrowd your skillet, or the oil temp will drop, causing your pork chops to be soggy instead of crispy! Fry in multiple batches if needed.

Step 6

Place cooked pork chops onto a wire rack with paper towels underneath to absorb the oil. Let them rest for 2-3 minutes before cutting/serving. Garnish with parsley.

Step 7

Discard most of the oil from the same skillet leaving 3 tbsp left.

Step 8

Keeping your heat on medium-high, deglaze the pan with 3/4 cup chicken broth.

Step 9

Add heavy cream, cream cheese, garlic powder, and pepper and whisk until combined.

Step 10

Bring to a boil then reduce heat to medium (a low boil) for approximately 5 minutes so the gravy can reduce and thicken. Whisk every minute or so.

Step 11

Remove from heat once it starts to thicken. Note that it will thicken more as it cools. If it gets too thick, add a touch more of broth.

Step 12

Pour gravy over pork chops and garnish with more parsley!