Combine dry ingredients in one plate and set aside
Whisk together wet ingredients in a shallow bowl.
Coat one chop in egg wash and then over in flour crumb combo
Set aside first chop on wire rack. Repeat for each additional chop.
Warm about 1/2 inch oil in pan (not to cover chop) in high sided skillet on medium-high heat. Once is oil is to cooking temperature (about 350°F)
Place chops in skillet, two at a time, room permitting. Cook for 4 minutes on first side. Check for color. When it’s golden brown, flip and allow to cook for 4 additional minutes or has reached an internal temperature of 145°F.
Remove from pan and allow to sit on paper towel or wire rack until ready to serve.
Cream Sauce
Melt 1/2 stick of butter in a skillet. Once melted, add mushrooms and allow to cook until they start to get brown. Once brown (3-5 minutes) add in garlic, capers and chicken broth.
Simmer for about 5 minutes. Add in cream and allow for sauce to thicken. Spoon over pork.