Put the flour, black pepper, table salt, garlic powder, cayenne pepper, and creole seasoning into a medium-sized bowl. Mix until well blended. Set aside.
Beat the eggs in a bowl that will fit the size of a pork chop. Set aside.
Lay the thin-cut pork chops on paper towels and pat dry each one.
Place one pork chop in the flour mixture to coat one side with flour, then flip it over to coat the other side with flour.
Next, dip the floured pork chop in the bowl of beaten eggs to coat one side. Then flip the pork chop over for the other side.
Put the pork chop back into the flour mixture one more time and coat both sides.
Repeat dipping the other pork chops in the flour mixture and beaten eggs. Save the leftover flour mixture for the gravy.
The next step is to put the vegetable oil into a frying pan on medium-high heat. When the pan warms up, add the flour-coated pork chops using a pair of tongs. Note: Be careful of splattering oil while frying the pork chops.
Brown the pork chops on one side for 4 to 5 minutes. Then turn the pork chops over and brown the other side for 4 to 5 minutes.
After browning for 4 to 5 minutes, insert an instant-read meat thermometer in the middle of the pork chops to check the internal temperature. The temperature should be 145 degrees. If not, fry them for a few more minutes and check again.
Remove the pork chops from the frying pan, place them on a plate, and cover them to keep them warm.
Gravy (optional)
In the same frying pan that the pork chop drippings are in, turn the heat to medium-high. Add the leftover flour, plus more if needed, to the drippings in the frying pan. Stir to make a flour paste. Add more vegetable oil to the frying pan if you need to.
Cook the flour and pork chop drippings mixture until the flour is browned, stirring constantly with a spoon.
Using a whisk, whisk as you add the water and the milk to the browned flour mixture in the frying pan.
Bring the mixture to a boil then reduce the heat. Simmer until it thickens into a gravy consistency. When the desired thickness is to your liking, turn off the burner.
Serve the fried pork chops along side the gravy.
Notes
This gravy tastes great poured over the fried pork chops and also poured on top of some delicious mashed potatoes too.
Side dishes can include a garden salad, fresh veggies, and hot buttered corn.
When making pork chops for dinner, figure about 2 pork chops per person.