Pork Chops with a Creamy Mushroom Gravy

First, eason the pork with salt and pepper on each side then leave it on the side. 

In a small bowl, crack the eggs and season it with salt & pepper. Mix them well and leave it on the side for later.

Next, in another bowl or tray pour some flour, salt, pepper, garlic powder and mix them well until all the ingredients are incorporated. 

To fry the pork chops, heat some oil in a frying pan on medium heat. Take 1 pork chop, dip it in the egg then in the flour mix, making sure both sides are done and cook it in the frying pan until the pork turns golden. Turn the pork to the other side and cook this too until golden. You know that the pork is cooked when you poke it, it should run with transparent juices not blood or cloudy. Do this to all the pork and leave them on the side for later.

To make the mushroom gravy, in a separate pot, heat some oil, saute some onion, garlic and mushrooms. When the mushroom is cooked add the cream, season it with salt, pepper and fish sauce. Mix them well and let it reduce until the cream has a thicker consistency but not dry. 

Once the sauce is done, you can serve them separately or together, top it with some chopped spring onion and some jasmine rice on the side.