Place the pork chops between two sheets of plastic wrap or parchment paper on a sturdy surface.

Use a meat mallet to gently pound the pork chops until they are about 1/2 to 3/4 inch thick. This helps tenderize the meat and ensures even cooking.

Add the pork chops to the marinade, making sure they are fully submerged.

Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours to allow the pork chops to soak up the flavors.

In three separate shallow bowls or plates, place the flour, beaten eggs, and pretzel breadcrumbs.

Season the flour with salt and pepper, and mix well.

Remove the pork chops from the marinade and pat them dry with paper towels.

Dredge each pork chop in the seasoned flour, shaking off any excess.

Dip the floured pork chops into the beaten eggs, coating them evenly.

Finally, coat the pork chops in the pretzel breadcrumbs, pressing gently to adhere the crumbs to the surface. Repeat with the remaining pork chops.

Heat a large skillet or frying pan over medium-high heat and add enough oil to cover the bottom of the pan.

Once the oil is hot (around 350°F to 375°F or 175°C to 190°C), carefully add the breaded pork chops to the pan, making sure not to overcrowd them.

Fry the pork chops for 3-4 minutes on each side, or until they are golden brown and crispy.

Use tongs to carefully flip the pork chops halfway through cooking to ensure even browning.

Once the pork chops are cooked to perfection, transfer them to a plate lined with paper towels to drain off any excess oil.

Serve the Kotlet Schabowy hot, accompanied by your favorite sides such as mashed potatoes, sauerkraut, and a dollop of mustard.