Trim any fat off the pork chops.

Place the pork chops between two layers of plastic wrap and pound to 1/4" thickness.

Set up three flat bottomed containers - in one whisk the flour and salt, in the second whisk the eggs, and in the third place the breadcrumbs.

Dredge each pork chops in the flour mixture until coated, and then dip in the eggs before placing in the breadcrumbs. Don't smash the breadcrumbs onto the pork chops, just place them and make sure the egg coating is covered. This will help ensure the breadcrumbs don't become too soggy and crisp up nicely.

Heat a large skillet with enough oil over medium heat so that the oil is 1/4" deep in the skillet. The oil needs to read 350 on a thermometer. It will take about 8 minutes.

Working with two pork chops at a time, fry for 2-3 minutes per side until golden brown. Do not crowd the pan, let each pork chop "swim" in the oil so that it cooks evenly. The pork chops need to reach an internal temperature of 145 F.

Place the pork chops on a wire rack coated with paper towels to drain while you repeat with the remaining pork chops.

Serve with lemon slices and chopped parsley.