Prepare the Pork Schnitzel:

1. Pound the Pork Chops:
   • Place each pork chop between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin until about ¼-inch (6mm) thick.
2. Set Up a Breading Station:
   • Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third dish.
3. Bread the Pork Chops:
   • Dredge each piece of pork in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere. Set aside.
4. Fry the Schnitzel:
   • Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork in batches for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.

2. Make the Dijon Gravy:

1. Create a Roux:
   • In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly golden.
2. Add the Broth:
   • Gradually whisk in the chicken or beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
3. Incorporate the Mustard and Seasoning:
   • Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste. Simmer for an additional 1-2 minutes.

3. Serve:

1. Place each schnitzel on a plate and drizzle with the Dijon gravy.
2. Garnish with chopped parsley and serve with lemon wedges for a fresh burst of flavor.
3. Pair with mashed potatoes, spaetzle, or a side of steamed vegetables for a complete meal.