Step 1

Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.

Step 2

Beat eggs in a separate shallow bowl.

Step 3

Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½ to ¾ inch thick.

Step 4

Heat oil about ¾ inch deep over medium-high in a cast iron skillet. Heat oil to 375°F.

Step 5

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.

Step 6

Carefully drop pork chop into heated oil and fry on both sides until cooked through (Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other side, making sure no pink juices remain). The pork chops should reach an internal temperature of 165°F. Maintain an oil temperature between 350°F and 375°F for best results.

Step 7

Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.

Step 8

Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.

Step 9

Serve immediately.