In a bowl, combine the egg, Dijon, flour, and a pinch of salt and pepper.
On a large plate, combine the panko, garlic powder, and a pinch of salt and pepper.
Pat the pork chops dry, and sprinkle with salt and pepper. Dredge in the egg mixture, then panko. Set aside on a sheet pan to fry.
In a large, high walled skillet, heat about 1/2 inch of oil to 350 degrees.
Fry the pork chops about 3-4 minutes per side, or until golden brown, and cooked to 145 degrees internally.
While the pork chops are frying, melt the butter in a separate skillet.
Whisk in the flour, and cook for 30 seconds. Whisk in the whole milk.
Bring to a simmer, until slightly thickened. Stir in the orzo, corn, and spinach.
Cook for 3 minutes, or until spinach is wilted. Turn off the heat, and stir in parmesan, salt, and pepper.
