Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
Beat eggs in a separate shallow bowl.
Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½ to ¾ inch thick.
Heat oil about ¾ inch deep over medium-high in a cast iron skillet. Heat oil to 375°F.
Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
Carefully drop pork chop into heated oil and fry on both sides until cooked through (Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other side, making sure no pink juices remain). The pork chops should reach an internal temperature of 165°F. Maintain an oil temperature between 350°F and 375°F for best results.
Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.