Finely chop and mash garlic with a pinch of salt. Set aside.
Set a cutting board down on a damp cloth and lay down some plastic wrap on top.
Place one chop on covered board and lay another sheet of plastic wrap over the pork.
Pound pork with meat mallet, starting at the edges and moving inwards as it begins to flatten and spread out. Continue until the chop has flattened to a little under 1/4 inch thick.
Fill one large shallow dish with flour and season with the salt and pepper.Fill another large shallow dish with breadcrumbs.Crack eggs into third bowl, add lemon juice, and beat.
Pour about 1/4 inch of vegetable/canola oil into large deep frying pan, and bring up to about 350 degree F (or hot, but not smoking).
Dredge each chop in flour making sure every bit of surface is coated. Move to egg wash and coat before doing the same in breadcrumbs.
Carefully place breaded pork into hot oil. If it spits oil at you or is too vigorous, turn heat down. If the oil doesn’t do anything, turn heat up slightly and wait a couple mins before adding meat.
Fry each chop individually for about 2 mins per side, flip over carefully (not to spray hot oil everywhere) making sure each side is golden brown.
Remove from pan onto paper towel, rub with mashed garlic as soon as possible when still hot, serve with lemon slices or toppings of choice.