• Pound chops until thin and even.
• Place flour, parsley, salt and pepper into a shallow baking dish and mix until fully incorporated.
• In a separate shallow dish, whisk together eggs and milk
• Dip prepared chops, one at a time, into egg mixture and then into flour mixture. Repeat. Place floured chop in a dish.
• Heat oil in large skillet over medium-high heat. Working in batches, add chops to cook, turning once until golden brown, about 3 minutes per side. Serve warm with cheese spaetzles.

Cheese Spaetzles:

• Combine flour, eggs, milk and ¼ cup cheese in a bowl to form spaetzle dough.
• In a large stock pot boil stock. Push the batter through a spaetzle maker over the boiling stock. The Spaetzles are done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked Spaetzles.
• Melt butter in a large skillet. Add cream, remaining cheese, garlic and spaetzles. Sauté until thickened. Serve warm with pork.