Place the pork chops between two sheets of plastic wrap and gently pound with a meat mallet until they are a uniform 1/4 inch thick.
In a shallow dish, combine flour, salt and pepper. In a second shallow dish, whisk together egg and milk. In a third shallow dish, place the bread crumbs.
Dredge each pork chop in flour, then dip in the egg mixture. Let the excess moisture run off, then dredge in bread crumbs and place on a plate. Once all pork chops are breaded, place the plate in the refrigerator to help set the coating.
Meanwhile add 1 Tbs. olive oil and 1Tbs. butter to a large skillet. Heat over medium heat, then add the green onions. Sauté until golden, about three minutes, then add the radishes. Cook for another minute or so, then remove onions and radishes from the pan.
Add the leeks to the pan, sautéing briefly (just until the leeks begin to sweat). Add chicken broth, salt, and lemon juice. Cook, stirring occasionally, until the leeks are softened, 5-8 minutes.
While leeks are cooking, heat 2 Tbs. olive oil and 2 Tbs. butter in another large skillet. Remove the chops from the refrigerator and place into the hot pan, making sure not to crowd the chops. Cook, without moving, approximately 3 minutes, or until meat easily lifts from the pan and the coating is golden. Turn and cook the other side, approximately 3 minutes. Remove to a plate lined with paper towels; place in warm oven until ready to use.
Return the onions and radishes to the pan with the leeks, adding 2 Tbs. parsley. Toss to incorporate and cook a minute or two to heat everything through.
To serve, plate some of the leek and radish mixture to create a bed for the pork chops, then top with more leek and radish mixture, being sure to pour the sauce over the top immediately before serving. Sprinkle with fresh parsley. Serves 4.