Pound chops to ¼-inch thickness.
Prepare breading station with flour, egg wash, and panko.
Heat skillet with oil and butter; preheat oven to 170°F.
Dredge chops in flour, dip in egg wash, coat with panko.
Fry until golden brown; keep warm in oven.
Sauté bacon and onions, stir in flour, add broth and cream.
Stir until thickened, season to taste.
Serve pork chops over noodles with gravy on top.
