Prepare three soup plates. In the first, place the flour. Season with salt and pepper. In the second, beat the eggs. In the third, place breadcrumbs. Dredge chops in flour and shake off excess. Dip chops in beaten eggs and coat with breadcrumbs.
In a saucepan, combine sauce ingredients. Bring to a boil, stirring, then simmer for 5 minutes over low heat.
Meanwhile, heat oil in a large skillet over medium heat. Cook chops for 2 to 3 minutes on each side until golden and crisp. Remove to paper towels.
Serve chops with sauce.