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In a small bowl combine the flour, salt, pepper, and Everglades seasoning then mix together.
In a second bowl, whisk the eggs.
In a third bowl, combine the bread crumbs and Parmesan cheese.
Take each piece of pork and dredge in flour, dip in egg wash, and coat in the bread crumb mixture. Set aside on a plate.
Preheat the Blackstone griddle to 375- to 400-degrees.
Add a small amount of oil to the griddle, and place all the chops on it.
Cook for 3-5 minutes on one side or until crispy brown then flip.
Cook for the same amount of time on the other side.
Cook either until well-done at 165-degrees with no resting time, or to a temperature of 145-degrees with a planned resting time of 3-5 minutes.