Preheat the oven to 400ºF. Place an oven safe cooling rack on a baking sheet and set aside.

Combine 1/2 cup of the milk and the egg in a shallow bowl.

In another bowl, combine the panko with 1 tablespoon of the parsley and 1 tablespoon of the sage.

Season the pork chops with salt and pepper.

Heat the olive oil in a large skillet set over medium heat.

Dip the pork chops into the milk and egg mixture, then into the breadcrumb mixture, pressing the crumbs to the pork chops, if needed.

Add the pork chops to the skillet and cook for 3-4 minutes, until browned, then flip and cook the second side for 3-4 minutes.

Transfer the pork chops to the cooling rack over the baking sheet and bake until cooked through, 8-10 minutes.

While the pork chops are baking, melt the butter in the same skillet. Whisk in the flour and cook for 1 minute. Whisk in the remaining 1 cup of milk and the cream, whisking out any lumps. Add the remaining tablespoon of parsley and remaining tablespoon of sage and continue to whisk until the mixture comes to a boil.

Simmer until the sauce thickens, about 2 minutes. Season with salt and pepper.

Serve the gravy over the pork chops.