Prepare all of the ingredients.
In a large saute pan over medium-high heat, add oil and butter. Bring up to at least 400 deg. (Oil/butter to should be deep enough to cover half of pork chop, but not submerge them)
In a bowl combine, flour, salt, garlic powder, baking soda, and pepper. In another bowl combine eggs, heavy cream, and Sriacha.
Dredge the pork chops: first coat in flour mixture, then dunk into egg mixture, then back to flour mixture for a thick coating. Repeat with remaining pork chops.
Place pork chop in hot oil and fry on each side for 6 minutes. Remove to cooking rack over paper towel.
Once done frying pork chops, drain all but 1 tbsp of oil from pan and return to stove over medium heat. Add butter and let melt.
Whisk in flour and cook for 3 minutes. Whisk in broth and cook for 3 minutes. Whisk in gravy seasonings and heavy cream. Reduce to medium-low and continue to stir for 3-5 minutes as sauce thickens.