Wash pork chops and dry on paper towels. Crush the saltines to a fine crumble with a rolling pin in a gallon ziploc bag. Beat the eggs in a bowl large enough to dip the pork chops in. Heat oil to 360 in an electric skillet or on stove top.
Dip pork chop in egg mixture until wet on both sides one at a time. Dip pork chop in the crushed saltines, coating both sides well. Put in preheated oil and cook until browned well on one side before turning. Turn and cook until other side is brown. Do not put lid on pan until you have turned them once and crack the lid so it will not sweat. Cook for approximately 7-8 minutes per side depending on thickness of chops.