Line a large cutting board with plastic wrap or parchment paper. Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
Using a meat mallet or a heavy skillet (cast iron works best), pound each pork chop to about 1/4-inch thickness.
Season with salt and black pepper on both sides. Set aside.
Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
To the breadcrumbs, add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano. Mix together to combine.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
Garnish with a sprinkle of chopped cilantro and serve with lime wedges.
Don't have a meat hammer? You can use a heavy skillet instead. A small cast-iron skillet works great for this.
Don't have boneless pork chops in the fridge? You can also use a boneless pork loin. It's a super versatile cut of meat that can be broken down into smaller cuts to suit your needs, like for this recipe! Simply cut the loin into 1-inch thick slices, and use the chops as instructed in the recipe.
If making a double batch for a larger meal, you can set the oven to warm (about 170°F) and keep the cooked pork cutlets warm on a baking sheet in the oven while you finish making the rest of the batch.
Add some shredded or grated parmesan cheese to the breadcrumb mixture to add a little extra cheesy flavor!