Garlic Parmesan Pork Chops

4 (1/2” thick) boneless pork chops
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. milk
2 Tbsp. Dijon mustard
1 c. Italian-seasoned bread crumbs
1/4 c. butter, divided
1 1/2 tsp. prepared minced garlic
3/4 c. heavy cream
1/2 c. grated Parmesan cheese
1 Tbsp. chopped fresh parsley

Sprinkle pork chops evenly with salt and pepper. In small shallow bowl stir together milk and mustard. Dip chops in milk mixture; coat in bread crumbs. Place chops on rimmed baking sheet sprayed with cooking spray. Bake in preheated 375° oven 25-30 minutes or until medium or desired doneness. Melt 1 Tbsp. butter in saucepan over medium-high heat, add garlic and saute two – three minutes. Stir in cream and cheese; reduce heat to low and simmer three – four minutes (do not boil). Whisk in remaining butter until melted. Serve over chops and garnish with chopped parsley. Serve over cooked pasta, egg noodles or creamy mashed potatoes. Serves four.