• 6 (1/2 in thick) boneless pork loin chops
• 1/2 tsp salt
• 1/2 tsp pepper (I just shake these on to taste)
• 1/4 cu milk
• 2 Tbsp Dijon mustard
• 1 cu italian-seasoned breadcrumbs
• 1/4 cu butter or margarine, divided
• 1 1/2 tsp jarred minced garlic
• 3/4 cu whipping cream
• 1/3 cu white wine or chicken broth
• 1/2 cu grated parmesan cheese
Sprinkle the pork chops evenly with salt and pepper. Stir together milk & mustard. Dip pork chops in the milk mixture; dredge in breadcrumbs. Place chops on a rack in a broiler pan. Bake pork chops at 375 for 30 min or until done. About 10 minutes before the pork chops are done, melt 1 Tbsp butter in a saucepan over med-hi heat; add garlic and saute 2-3 minutes. Stir in cream, wine, and cheese; reduce heat and simmer 3 to 4 minutes (do not boil). Whisk in remaining 3 Tbsp butter until melted. Serve with the chops.