Marinate the chops at least an hour or 2 in the refrigerator by combining the mayo, lime juice, seasonings and jalapenos and pouring over the chops in a ziploc bag.

Pour about an inch of oil in your frying pan. Heat to medium high.

Make the breading by combining the Panko and seasonings.

Roll each pork chop completely in the breading until every bit is covered.

Place the chops in the hot oil. Turn when you see the bottom edges brown. Fry a few more minutes until done.

Drain on a wire rack. Sprinkle with parsley for beautiful color before serving.