Pound each of the chops to about 1/4" thick. (You can do this with the palm of your hand with the chops in a heavy duty freezer bag)
Make a small slit with a paring knife into the fat band on each chop to keep them from curling in the pan
Lightly sprinkle both sides of the chops with the seasoned salt.
Heat a cast iron pan to medium low and melt your butter until the foam subsides. Toss in your breadcrumbs and toast them until they start to brown.
Set up a Breading Station leading up to your skillet. A flour bowl, a bowl with the two beaten eggs and a bowl with the toasted panko
Turn up the pan to medium heat and add about 1 teaspoon of oil. Once it begins to shimmer fry the pork chops for 3 to 4 minutes per side