In a shallow dish, combine the all-purpose flour, salt, pepper, garlic, paprika, onion, and dried oregano. Mix well to create the seasoned flour mixture.

In another shallow dish, whisk together the beaten eggs and water to create an egg wash.

Pat the pork chops dry with paper towels.

Dredge each pork chop in the seasoned flour mixture, shaking off any excess. Dip the pork chop into the egg wash, then back into the flour mixture, ensuring it is fully coated.

Heat about 2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).

Carefully place the breaded pork chops into the hot oil and fry for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). You may have to fry the pork chops in batches of 2 or 3 at a time.

Remove the pork chops from the skillet and let them drain on a paper towel lined plate or baking sheet.

Serve the fried boneless pork chops with seasoned rice and your choice of side dishes, such as steamed vegetables or a fresh salad. Enjoy!