Mustard breaded porkchops

Alex and I haven't had pork chops in a while, so I asked him to bring some home for me to cook for dinner. The good news about this broken leg is that I'm not trapped in bed, and my right leg is really strong from last time I broke my leg, so I can hop around the kitchen and cook and bake. Otherwise this would be way more terrible than it is. Anyway, I wanted something mustardy and breaded, so I made mustard smeared, breaded, pan fried porkchops. Delicious!
Mustard Breaded Porkchops

4 thin-cut boneless porkchops, or 2 thick ones cut in half horizontally

salt and pepper

2-3 T spicy brown mustard

3/4 c gluten-free breadcrumbs

1 egg, beaten

2 T cream, half and half, or milk

1 t chili sauce

Sprinkle each porkchop with salt and pepper, then spread mustard evenly over the tops. Mix together the egg, cream, and chili sauce in a shallow bowl. Put the breadcrumbs in another. Dip the porkchops first in the egg mix, then give a little shake, then coat with breadcrumbs. Repeat with all chops, then pan fry in a little bit of oil on each side until golden brown. Next time I might make them as sandwiches, with more mustard, some Swiss cheese, lettuce, tomato, onion...