Using a meat mallet, pound the pork chops to an even thickness.

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine cornmeal and paprika.

Dredge each pork chop in flour, shaking off excess.

Dip into the beaten eggs, allowing excess to drip off.

Finally, coat with the cornmeal mixture, pressing gently to adhere.

In a large skillet, heat vegetable oil over medium-high heat until shimmering.

Carefully add the breaded pork chops to the skillet, frying for 4-5 minutes per side or until golden brown and cooked through.

Remove from skillet and drain on paper towels.

Serve hot with your favorite sides.