Place each pork chop between plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.

In three separate shallow dishes, add flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder, salt, and pepper in the third.

Dredge each pork cutlet in flour, shaking off excess to create a light coating.

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

Press the cutlet into the breadcrumb mixture to fully coat on all sides.

Heat vegetable oil in a frying pan or skillet over medium heat until shimmering, about 3 minutes.

Carefully add the breaded cutlets to the hot oil and fry for 4 to 5 minutes per side, or until golden brown and cooked through.

Remove the cooked cutlets and drain on paper towels before serving.