For each pork chop, coat with egg and then dredge in the bread crumbs. Next, in a large skillet on high heat fry pork chops in ¼ cup of canola oil until golden brown on all sides, about 2-3 minutes a side. Remove the crispy pan fried pork chops from skillet and drain the oil.
Return the skillet to high heat and sauté 2 cloves of garlic in 2 tablespoons of extra virgin olive oil until golden brown.
Once the garlic begins to turn golden brown, reduce to medium heat and add 2 cups of broccoli florets.
Sauté the broccoli for 3-5 minutes until broccoli is tender.