Place chops between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound each piece to 1/8-inch thick. Sprinkle a bit of sea salt, freshly cracked pepper, paprika, and garlic powder, to taste, on both sides of each flattened pork chop.
Heat 1 tablespoon of olive oil in a large skillet. Swirl to coat pan.
Dredge in flour, shake off excess flour then dip in egg mixture and place into the panko crumbs making sure to coat both sides of the chop evenly. Place the coated pork chops into the HOT oil. Cook, until golden brown, about 3 minutes. Flip pork and add the remaining tablespoon of olive oil - swirl to coat pan. Cook another 3 minutes or until golden and the pork is cooked through. Place onto a plate with paper towels to remove excess grease. Serve immediately with lemon slices. Enjoy.