Pork Paillard

If you thought chicken paillard was good. This is better.
Normally the topping is fresh tomato pieces with fresh basil.

2 ea. 5&1/2 to 6 oz. boneless pork chop,
1&1/3 c. panco bread crumbs ( gives it that great crunch), garlic powder, salt and pepper,
1/3 c. flour,
2 small eggs ( could make it with 1 extra large egg),
1 T. minced flat leaf parsley,
2 T. butter with 3 T. olive oil.