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Place each pork chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chops to about 1/4-inch thickness.
Season both sides of each pork chop with salt, black pepper, and paprika (if using).
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each pork chop in the flour, shaking off any excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat with breadcrumbs, pressing down to ensure they adhere well.
Heat the vegetable oil or lard in a large skillet over medium heat.
Once the oil is hot, add the breaded pork chops to the skillet. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil.
Enjoy your meal!