How Do You Fry Your Pork Chop?

We don't get to often eat porkchops at home. Maybe it's because my mother is not a fan of pork so she usually reduces consumption of pork to a minimum. We usually have fish when we were younger. And so, how do you fry your porkchop?

I recently shared that for the breading I've tried the Ajinomoto's Tasty Boy if you prefer the less salty kind than the Crispy Fry. For a half a kilogram of pork chops, I've used 1 sachet intended for 1 kilogram. I've added a bit of salt and pepper because it is bland for my taste. I've mixed the breading after rinsing the pork chops and let it dry for a bit. I didn't put egg on it. Should I have?

During my previous frying attempt, its best to fry in a very hot oil in a low to medium heat. I've tried not cutting it out just like in the picture above and the pork chop became concave. Aside from that, I realize that not all parts of the porkchop are cooked well so it is best to section it out so the inside of the meat will be cooked thoroughly.