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If the pork chops are thick, place them between two sheets of plastic wrap and gently pound them with a meat mallet until they’re about ½-inch thick. Season both sides with salt and pepper.
Prepare three shallow dishes. Place the flour in the first, beat the eggs with milk in the second, and put the breadcrumbs in the third.
Coat each pork chop in flour, tapping off the excess. Dip into the egg mixture, allowing any excess to drip off. Finally, press into the breadcrumbs, making sure the chops are completely coated.
In a large frying pan, heat a good layer of oil over medium-high heat. Once hot, add the breaded pork chops. Fry for about 3-4 minutes per side or until golden brown and the internal temperature reaches 145°F (63°C).
Remove the pork chops from the pan and let them rest on a paper towel-lined plate to absorb any excess oil. Optionally, serve with a squeeze of fresh lemon juice to cut through the richness or with a refreshing cabbage slaw on the side.