Stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Place pork chops on a rack in a broiler pan.
Bake pork chops at 375° for 30 minutes or until done.
Melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic, and sauté 2 to 3 minutes. Stir in cream, wine, and cheese; reduce heat, and simmer 3 to 4 minutes (do not boil). Whisk in remaining 3 tablespoons butter until melted. Serve with chops.
My husband saw this recipe and wanted me to try it. I made it last night for dinner and followed the recipe exactly - no substitutions. I don't know what happened, but the breading on the pork chops was a soggy mess. If the breading would have been crispy I would have rated this 4 stars. It had a good flavor, but the soggy breading did not look appetizing! The sauce did thicken after it sat on the stove for a few minutes. We had it with sauteed asparagus, sweet potatoes and rolls.
I fixed this waiting for my family to come home, so it sat a little while. It was still very good. My daughter, who usually doesn't like any kind of sauce or gravy actually ate it and liked it. I will fix it again, even with the chops being a little dry due to my leaving them to sit out. I was glad I had the sauce to use.
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