If your pork chops have bones in them, cut around the bone and then cut the bone free pieces into cubes.
In a medium bowl, whisk the egg and milk together.
In a separate medium bowl, mix all of the crumb coating ingredients together.
Coat the pork chops with the egg mixture then transfer to the crumb coating bowl.
Shake the bowl to coat the cubes.
Place about a half inch of oil into a skillet and heat the oil to 350℉.
Put the pieces into the oil and cook on each side until golden brown and the internal temperature of the pieces reach 145℉.
As the pork chop cubes are cooking, start making your lemon butter sauce.
Put your shallots, garlic, cream, broth, and lemon juice together in a small pan on the stove. Simmer for about 5 minutes or until the mixture has reduced by 50%.
Add the cubes of butter to the pan and continue cooking until the butter has melted then remove from heat.
Organize pork chop cubes on a plate and drizzle sauce on top. Enjoy!
