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Put the flour in a shallow dish.
Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper.
Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs.
Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about ¼ cup).
When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side.
Drain on paper towels briefly.
Serve hot with cooked spinach and lemon wedges.