1) Whisk the eggs in a pie dish to blend. Place the bread crumbs in another pie dish. Place the cheese in a third pie dish.
2) Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
3) Heat 45ml of oil in a very large frying pan over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 66°C, about six minutes per side.
4) Transfer the chops to plates and serve with lemon wedges.