Wash pork chops & pat dry. Season with black pepper and salt and rub on all pieces in a medium mixing bowl, set aside.

On a large plate, combine both breadcrumbs, the garlic salt, seasoned salt, and italian seasoning, set aside.

In a medium bowl, combine beaten eggs and milk, stir together.

In the meantime, start preparing pork chops by dipping one at a time and immersing both sides in eggwash, shake off excess, then dip and completely cover both sides in breadcrumb mixture. Prepare a couple at a time.

* For oven fried- pre-heat oven to 425 degrees. Line a sheet pan with foil, spray with Pam spray. Place pork chops 2" apart from each other. Spray tops as well or drizzle with a little oil. Bake on each side for 10 minutes or until golden brown and cooked.

* For frying - Heat a large skillet on medium heat. Add oil, wait 2-3 minutes or until hot.

Place in hot oil, a couple pieces at a time, spaced out in skillet. Fry about 5 minutes on each side or until golden brown. Remove to a papertowel lined plate. Repeat until all pieces cooked. Add more oil if needed.

To make sauce, add all sauce ingredients to a small pot and bring to a boil, turn to medium-low heat and simmer 5-10 minutes.

When ready to serve, drizzle sauce on pork chops or may serve on the side to dip pork chop pieces in.