Optional: Clean and rise meat. Pat dry with a paper towel.
Season pork chops with epis seasoning and set them in the refrigerator until all your other items are together.
In a bowl, add all-purpose flour, Louisiana classic fry, adobo, paprika, allspice, curry. In another bowl, add your eggs, adobo, paprika, and mustard.
Dip the pork chop into the egg, making sure to coat all sides. Lightly dredge in flour while pressing flour into the meat.
Heat Peanut oil in a heavy bottom pan, such as a Cast Iron Skillet.
At 350F medium-high heat, fry pork chops until crispy golden brown for 4-5 minutes on each side.
Serve warm, enjoy!