In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic
powder. In a second shallow bowl, whisk together the eggs and
milk until thoroughly blended. In a third bowl, combine the crushed
cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat.
Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the
excess flour. Dip into the beaten egg mixture, then press each chop
into the cracker crumb mixture. Gently toss between your hands so
any crumbs that haven’t stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently
place the pork chops into the hot oil. Fry the chops until the meat is
no longer pink in the center and the crust is crisp and golden
brown, about 5 minutes per side. Remove the chops from the pan,
and drain the excess oil on paper towels.