Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine.
Sprinkle the pork steaks on both sides with about half of the seasoning mix.
Use a large baking sheet (or a large piece of parchment paper) add the flour to one side and the cracker meal (or breadcrumbs) to the other. Season the cracker meal with the remaining seasoning and mix with a fork.
Add the eggs to a large bowl and scramble using a fork or whisk, sprinkle with a little salt.
Working with one piece of pork at a time, lightly coat it in the flour on both sides, shake off the excess flour.
Next, dip the pork in the egg mixture; make sure the pork is evenly moist.
Now, place the pork in the cracker meal or breadcrumbs, make sure there is an even coating and gently shake off the excess.
Place the pork on a pan or plate and repeat with the remaining pieces. If you are stacking the pork, use a piece of parchment paper in between so that the coating doesn’t stick to itself and flake off.
Cover the bottom of a large, deep skillet with about a ¼ of an inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add 1 or 2 pieces of pork, do not overcrowd the pan.
Fry the pork for about 2-3 minutes per side, turn and repeat until they’re golden brown.
Remove the pork from the skillet and place it on a baking sheet that is lined with a cooling rack. Fry the remaining pieces.