Now that we have our ingredients, let’s breathe life into this dish with a few simple steps:

1. Preheat your oven to 200°F to keep the cooked pork chops warm.
2. In a shallow dish, mix the flour, salt, pepper, paprika, garlic powder, and cayenne pepper.
3. In another bowl, whisk together the eggs and milk to create an egg wash.
4. Dredge each pork chop in the flour mixture, then dip into the egg wash, and finally coat again in the flour mixture. Ensure each chop is well coated for that perfect crunch.
5. Heat vegetable oil in a large skillet over medium heat. Once hot, add the pork chops and fry for about 4-5 minutes on each side, until golden brown and cooked through. Transfer to a baking sheet and place in the preheated oven to keep warm.
6. For the gravy, drain all but 2 tablespoons of oil from the skillet. Add the butter and flour to the skillet, whisking continuously to form a roux. Cook for about 2 minutes, until lightly browned.
7. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook until the gravy thickens, about 5 minutes.
8. Stir in the heavy cream, and season with salt and pepper to taste. Let the gravy simmer for another 2 minutes before removing from heat.
9. Serve the pork chops smothered in the creamy gravy, and enjoy a meal that’s sure to become a favorite.