Butterfly pork chops and lay saran wrap over top of chops. Pound using a meat mallet to 3/8 of an inch thick.
Set up your 3-part breading station starting with flour, then egg, and then breadcrumbs.
Season pork chops generously with salt and pepper.
Dredge pork chops in the flour, ensuring total coverage. Next transfer to egg wash and finally to breadcrumbs. Pat down firmly to bind breadcrumbs to pork chops.
Fry in 1 inch of canola oil at 350° F for 3 to 4 minutes per side or until golden brown.
Transfer to a paper towel lined bake tray or a wire cooling rack. Season with salt.