1Season pork chops with garlic salt and pepper. Blend eggs and milk together and set aside. Drench seasoned chops in flour, shake off excess. Dip chops in egg mix and then coat well with panko bread crumbs.
2Heat 1/4 cup of canola oil in skillet at medium heat. Add prepared pork cops to pan and brown on each side. Turn heat to low and finish cooking until no longer pink. Serve.