If you have a whole pork lion, you need to cut it into chops. Try not to make them too thick. Our next step will be to tenderize meat, use a meat mallet for the purpose, and cover pork with plastic wrap before pounding (we cover meat for it not to be torn apart).
Place all the pork chops into the bowl and pour milk (or cream). Leave the meat to sit in milk for 5 minutes.
Beat up two eggs in a separate bowl; add a pinch of salt. In another bowl, combine breadcrumbs with pressed garlic, freshly ground black pepper, and salt. Instead of fresh garlic, you can use garlic powder.
Here are the steps you should follow: first, dip beaten chop into the egg (let the excess egg drip down into the bowl); then dredge pork, on both sides in flour; dip it again in the egg. Finish with breadcrumbs and a seasoning mixture. I tend to bread pork chops one by one, as I fry them.
Preheat the skillet with oil on medium-high heat. Fry pork chops for 3-5 minutes per side until the meat cooks through. Do not ever cover the skillet with a lid! Drain excess oil from fried pork chops by laying them on paper towels.
Serve with potatoes, any boiled grain, and a lot of veggies! Enjoy!