Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside. This is your sauce to serve. (Optional)
Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip the pork in the milk mixture; sprinkle with the remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Place 2 pork chops in the pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.