In a small bowl mix together the panko crumbs, salt, pepper, garlic, dill, and parsley.
Place the pork chops in a large Zip-loc bag. Remove most of the air and seal the bag. Pound the pork chops until the are lightly flattened.
Drizzle a small amount of olive oil over the pork chops. Move the pork chop around the bag to make sure they are coated with the olive oil.
Sprinkle the panko crumb mixture into in the pork chop bag and shake around to cover the chops.
Pour some olive oil in the hot skillet and gently add the pork chops. Cook for about 3 minutes per side. You want the pork chops to be golden brown and cooked until the internal temperature reaches 145 degrees F.
When the pork chops are done, remove them from the pan and set aside to rest.
Carefully wipe out a bit of the leftover panko crumbs from the skillet.
Add another drizzle of the olive oil. Add the chopped garlic and the white part of the green onions. Cook for about 30 seconds.
Add the chicken stock concentrate and the water. Continue to cook for about 1 minute. Remove the pan from the heat.
Add the sour cream, Dijon mustard, and the butter. Stir until the butter has melted and the sauce is creamy. Sample the sauce and adjust salt and pepper if necessary.
Serve the creamy Dijon sauce over the panko pork chops and top with the green onion tops.