Pound out the pork loin chops: Place one pork chop into a plastic freezer bag or between two pieces of plastic wrap. Pound the pork chop with the smooth side of a meat tenderizer until it is roughly a ¼ inch thick. Then take the pork chop out of the bag and lightly pound it with the ridged side of the meat tenderizer a few times on both sides. Repeat this step with all of the pork loin chops and then lightly season them with salt and pepper on each side.

Set up for breading: Get out three large shallow dishes. In one mix together the flour, garlic powder, and onion powder. In the second beat the eggs together with a pinch or two of salt and pepper. And fill the last one with the crushed saltine crackers.

Bread the pork chops: Work with one pounded pork chop at a time. Begin by dredging in the flour mixture on each side, and shake off any excess flour. Next, dip the pork chop in the beaten eggs, and let any excess egg drip off. Finally, place the chop in the crushed saltine crackers on each side, and make sure to press gently so that it adheres to the pork. Set these aside on a plate.

Fry: Get out a large skillet or walled pan and fill it with enough oil so that it comes up to a little over an inch in the skillet/pan. Place this over medium-high heat and let the oil come to 350℉. Once the oil is hot place one of the breaded pork loins in and let it fry for 3 to 4 minutes on each side or until nicely golden brown in color. Transfer the fried pork to a wire rack and repeat this step with the remaining pork loin chops.

Assemble your pork tenderloin sandwiches by placing one piece of fried pork loin on a hamburger bun. Top with onions, pickles, and mustard, or whatever topping you feel like. Enjoy!