Place a pork chop between wax paper and flatten out by hitting it with a rolling pin or meat tenderizer. They should be about 1/2 inch thick when finished.

Set up an assembly line from left to right as follows: Pork chops, bowl with 1 cup of flour, bowl with the egg and milk beaten, bowl with other cup of flour with salt, pepper, and paprika mixed in, cookie sheet. Try to keep one hand clean at all times to make clean-up easier!

Coat each pork chop in flour, then egg wash, then flour again, and then place the finished product on the cookie sheet. Repeat until all the chops are coated.

Fill a skillet almost halfway with oil and heat slowly on medium-low or until the temperature reaches 300.

Carefully lay the pork cutlets in the oil - make sure not to crowd the pan! - and cook until they're golden brown on each side (about 2-2 1/2 minutes per side depending on thickness). Once cooked, remove from the oil and place on some paper towels to drain the excess oil.

Dispose of the cooking oil and return the pan to the stove. Increase the heat to medium high and add the butter.

Once the butter is melted, add the milk, garlic powder, onion powder, and rosemary and stir.

Slowly whisk in the gravy packet and bring to a boil. When the gravy starts to thicken, reduce to a simmer and continue to whisk until it reaches the consistency you want.

Pro-tip: This dish goes great served with mashed potatoes (to soak up all that extra gravy!) and a side of your favorite vegetables.