Prep the chops: Butterfly each chop, cutting through horizontally, but not all of the way through.

Place in a plastic bag or between two pieces of plastic wrap and pound with a meat mallet until each is about ¼” thick. 

Crush crackers in a zippered bag or with your food processor until they are in small pieces (not like bread crumbs) Add the seasonings to the cracker crumbs. Mix.  Pour into a rimmed dish. (a pie plate works great!)

Add the flour to another shallow dish. 

Whisk the eggs and add to another rimmed plate. 

Dredge pork chops in flour. Then in the egg wash. Then press into the cracker crumbs until well coated. 

Add oil to a 10 or 12-inch skillet, about 1/2 inch deep. Heat over medium heat until the temperature reaches 350F.

Using tongs add the breaded tenderloin into the hot oil one at a time and fry about two to three minutes per side. They are cooked internally when a meat thermometer reads 145 degrees F.  

Place fried pork tenderloins on a wire rack to drain excess oil. 

Sprinkle with salt. Serve on hamburger buns with your choice of toppings.