With a meat tenderizer or bottom of a heavy pan, pound out pork chops to ¼ inch thickness. One at a time, dredge chops in flour. In a shallow dish, whisk eggs with milk, salt and pepper. Coat chops in egg mixture, then in bread crumbs, shaking off excess. Heat 2 T of oil in a heavy skillet over medium heat. Fry chops in batches until golden brown and crispy, about 5 minutes on each side. Serve with lemon wedges, noodles and sweet and sour cabbage.