Pan Fried Pork Chops with Creamy Mustard Sauce

4 boneless pork loin chops
1/2 cup olive oil
2 tbsp butter
2 eggs
1/2 cup milk
1 cup flour
2 cups panko or plain bread crumbs
5 sprigs fresh thyme
1/4 cup white wine
2 tbsp Dijon mustard
1/2 cup cream
1/4 tsp pepper

Heat oil and butter in large sauce pan over medium-low heat. Add thyme sprigs and allow to infuse oil (about 5 minutes). In small bowl beat eggs and milk together. In two separate containers put flour in one and bread crumbs in the other. Place pork chops in between wax paper and pound until 1/4 to 1/2 inch thick. Dredge each pork chop in flour, then dip in egg mixture and then cover with bread crumbs. Place breaded chops in fridge for 10 minutes. Remove thyme from pan and set aside. Heat oil to medium high heat. Saute two pork chops at a time until golden brown (about 3 minutes on each side). Remove pork chops from pan, put on a cookie sheet and place in oven at 200 degrees to keep warm. Once all pork chops are cooked, drain all but 1 tablespoon of oil from pan. Return pan to heat and add wine to deglaze pan. Reduce heat to low and whisk in mustard, cream and pepper. Combine well and set aside. Place pork chops on a platter and pour cream sauce over. Crumble reserved thyme over top and serve with brown roasted potatoes and salad.