Scramble the eggs in a bowl and set aside. In a separate bowl, mix the flour and seasoning together.
Chop the pork chops into half inch strips.
Dredge the strips in the egg, and then into the flour mixture.
Place as many strips as will fit into the fry pan in a single layer. Cook for about 3 minutes per side, or until golden brown and crispy all around. Remove to a platter and sprinkle more sazon if desired.
When removing chuletas from the pan, clean the pan or add more oil if necessary for the remaining chuletas. Serve warm!
For leftovers, reheat in a toaster oven or convection oven to get some of the crispiness back.