A classic German dish that's easy to make and always a crowd pleaser. Make sure to find some good German beer too, like Weihenstephaner.

Make the mustard cream sauce. Combine 1 cup of heavy cream, 3 tbsp of dijon mustard, 1 tbsp of white vinegar, and season to taste with salt and black pepper in a saucepan. Simmer gently until the sauce has thickened, about 10 minutes.

Trim an excess fat off of the boneless pork chops then cover with saran wrap. Pound the pork chops thin with a meat mallet. If you don't have a meat mallet use either a heavy ceramic mug or a saucepan.

Dredge the thinned out pork chops in seasoned flour (garlic powder, salt, and black pepper), dip in an egg wash, then coat well with panko.

Pan fry in a neutral high smoke point oil (like avocado) about 4-6 minutes per side (depends on thickness) until cooked through. Remove and place on a plate with paper towels and season well with salt while still hot.

Serve with a drizzle of the mustard cream sauce, fresh parsley, and a lemon wedge.