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Place each pork chop between two pieces of plastic wrap and pound them until they are about ¼ inch thick. Season both sides with salt and pepper.
Set up three bowls—one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each pork chop in the flour, then dip it in the beaten eggs, and finally coat with breadcrumbs. Press down gently to ensure the breadcrumbs stick.
Heat vegetable oil in a large skillet over medium heat. Once hot, fry the pork chops for 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.
In the same skillet, melt the butter. Whisk in flour and cook for 1 minute. Slowly add the chicken broth, stirring constantly. Once thickened, add the Dijon mustard and heavy cream. Stir until smooth. Season with salt and pepper to taste.
Pour the creamy Dijon gravy over the crispy schnitzels and enjoy!