Clean and rinse the pork chops, and pat them dry with a paper towel.
Season the pork chops with epis seasoning and refrigerate them until you are ready to cook.
In a bowl, mix together all-purpose flour, Louisiana classic fry seasoning, adobo seasoning, paprika, allspice, and curry.
In another bowl, whisk together eggs, adobo, paprika, and mustard.
Dip the pork chops in the egg mixture, coating all sides, and then lightly dredge in the flour mixture, pressing the flour into the meat to help it adhere.
Heat peanut oil in a heavy bottom pan, such as a cast iron skillet, until it reaches a temperature of 350 degrees Fahrenheit.
Carefully add the breaded pork chops to the pan and fry until they are crispy and golden brown, about 4-5 minutes on each side.
Serve the pork chops warm, and enjoy!"