Place flour in a mixing bowl; add sugar and salt.

Add eggs and gradually add milk.

Beat the mixture until the batter is completely smooth, not lumpy or watery (it should run off the spoon without being watery and stick to the pork chop without running off).

Remove fat from pork chops.

Pound the pork chop to tenderize.

Wash and dry the pork chop.

Dip the pork chop in the batter.

Place in a greased hot skillet (not too hot) until the pork chop is brown, being careful not to burn the batter.

Turn and brown the other side; cook until done.