In a medium bowl, stir together flour, salt, pepper, and chili powder.
In a second bowl, whisk eggs until combined well.
Add pork chops to the eggs to coat well and then place them in the seasoned flour. Thoroughly coat the pork chops with flour and move to a plate or wire rack to hold.
Add oil to a large, sturdy skillet (I like a 12-inch cast iron skillet). Heat over medium-high heat until oil reaches 350° F. Add pork chops and cook for 6 to 7 minutes on the first side. Flip and cook for another 4 to 5 minutes on the second side. The pork chops are done when they are golden brown on both sides and the internal temperature of the pork chops is at least 140° F.
Remove pork chops from the oil and allow them to drain on a few paper towels for a few minutes.
Serve sliced over mashed potatoes and top with a generous amount of Harry & David Cherry Ancho Chili Chutney on top.
Leftover pork chops keep well for a few days in the fridge. The best way to reheat them is in a 325° F oven for 10-15 minutes until warmed through.