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Pound your boneless pork chops to a ¼-inch thickness. After Tom pounded the meat he poked the meat with the tines of a fork to help tenderize the meat. Then you'll season each piece with just a bit of salt and pepper.
Set out one bowl with your flour, one with your whisked eggs and one with your breadcrumbs and grated Parmesan cheese . You'll coat each chop in the flour, then dip in the egg and then the breadcrumb mixture.
Heat your olive oil in your skillet over medium heat and cook two pieces at a time, roughly 3-4 minutes per side. When all four pieces are done you'll remove them to a paper towel-lined plate and cover lightly with foil.
Melt your butter and then add in your garlic and cook for one minute. Whisk in your flour and cook for another minute before slowly whisking in your chicken broth. Whisk in your heavy cream, Dijon mustard, Worcestershire sauce and herbs de Provence. You will simmer until thickened while continuing to whisk.
Plate your schnitzels and pour the gravy over the schnitzels. Serve immediately.