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| Crush crackers and place in a shallow bowl or pie plate. |
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| Beat eggs. |
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| Season pork chops with salt and pepper. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs. |
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| Place vegetable oil to a depth of 1/4 of an inch in a large heavy bottomed skillet. Place over medium high heat, when oil is hot, reduce heat to medium. Add pork chops to hot oil. Cook until browned on both sides, until completely done and no longer pink in the center. |
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| Remove to a paper towel lined plate. |
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| Recipe from Christy Jordan. |
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