1. In a shallow dish, whisk together the eggs and mustard. Place bread crumbs on a sheet of waxed paper. Dip chops in the egg mixture, then coat both sides with bread crumbs.
2. In a nonstick large skillet, heat the butter and olive oil over medium-high heat. Cook the chops 3 minutes per side and remove. Add shallot and saute 1 minute. Add wine; cook 1 minute. Stir in the broth, capers and lemon juice. Add the chops back into the skillet and simmer, covered, 3 to 4 minutes or until the internal temperature of the pork registers 155 degrees F on an instant-read thermometer.
3. Prepare potatoes as per package directions, using the milk and adding the dried minced garlic. To serve, spoon pan juices over chops. Serve with spinach, if desired. Makes 4 servings.