Prepare the Pork Chops: Pat the pork chops with paper towels to dry. Place them between two sheets of plastic wrap (or parchment paper) and pound with a meat mallet to thin chops until they are about ½ to ¾-inch thick.

Season: both sides of each pork chop with salt, pepper, garlic powder, onion powder, dried thyme (if using), and paprika. Adjust the seasoning according to your taste preferences.

Set Up Breading Station: In a shallow dish, spread out the all-purpose flour. In another shallow dish, beat the eggs.

Dredge the Pork Chops: Dredge each pork chop in the flour, coating both sides evenly and shaking off any excess. Dip the floured pork chop into the beaten eggs, making sure it is well-coated.

Bread the Pork Chops: Place the egg-coated pork chop back into the flour, pressing the flour onto the chop to create a good coating.

Repeat the process for all the pork chops, placing them on a plate.

Fry the Pork Chops: Carefully place the breaded pork chops into the hot oil, a few at a time, without overcrowding the pan. Fry each side for about 3-5 minutes or until golden brown and crispy. Use tongs to turn the pork chops, ensuring even cooking on both sides.

Drain and Serve: Once the pork chops are golden brown and cooked through, transfer them to a plate lined with paper towels to drain excess oil.

Serve Warm: Serve the crispy breaded pork chops warm with your favorite side dishes.