Crunchy on the outside and juicy on the inside, flavorful breaded pork chops are made with simple ingredients and can be ready to eat in less than 30 minutes.
Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
Beat eggs in a separate shallow bowl.
Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾” thick.
Heat oil (about ¾” deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.