Pat pork chops dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika.

Dredge pork chops in flour, dip into beaten eggs, then coat with breadcrumbs.

Heat oil in a skillet over medium heat until shimmering.

Fry pork chops for 3–4 minutes per side until golden brown and cooked through.

Transfer to paper towels briefly, then serve hot.