Check pork chops for any bone fragments on the surface and remove if any are found.

Place flour, breadcrumbs, season salt, and ground black pepper into a shallow bowl wide enough to hold at least one pork chop and mix to combine.

Make an egg wash by adding the eggs and 2 tablespoons of water to another shallow bowl large enough to hold at least one pork chop and beat to combine.

Coat a pork chop with the flour/breadcrumb mixture.

Add the pork chop to the egg wash, using a fork, turn over the pork chop to completely coat with egg.

Place the egg wash coated pork chop back into the flour mixture and coat, pressing the mixture in.

Place the breaded pork chop onto a plate that has been lightly sprinkled with flour mixture.

Continue breading remaining pork chops.

Heat the oil over medium-high heat in a skillet, with at least 2-inch sides, until hot. Oil is done when a piece of breading is added to the skillet sizzles immediately.

Fry the pork chops until golden brown on one side, about 7 to 10 minutes. Flip the pork chops and cook until the pork chops are 145 Degrees F in the centers.

Remove from the oil and drain on a cooling rack or paper towels before serving.