To prepare pork, place 3/4 cup flour in a shallow dish. Place bread crumbs in a separate shallow dish.
Combine milk and egg, stirring well with a whisk. Season pork chops evenly on both sides with salt and pepper.
Heat 1 1/4 cups oil in a skillet over medium-high heat.
Dredge pork chops in flour. Dip chops in milk mixture; dredge in bread crumbs.
Fry chops 5 minutes on each side or until desire of doneness.
To prepare sauce, heat 3 tablespoons oil in a saucepan.
Add shallot to pan; sauté 1 minute. Add mushrooms to pan; sauté 4–5 minutes or until liquid evaporates.
Add garlic to pan; sauté 30 seconds. Stir in wine; cook 2 minutes or until liquid almost evaporates.
Add 1 tablespoon flour; cook 1 minute, stirring constantly. Add broth to pan; bring to a boil.
ook 1 minute or until thick, stirring often. Remove from heat; serve with pork chops.