In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder.
In a second shallow bowl or pie tin, mix together the eggs and milk until blended.
In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour
With a fork, poke the pork chops all over to tenderize the meat.
Season each pork chop on both sides with salt and pepper.
Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour.
Dip the pork chop into the egg mixture, then press each chop into the cracker mixture.
Heat the oil in a large, deep skillet over medium heat.
Once the oil is hot, add in the butter.
Gently place the pork chops into the hot oil.
Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side).
Remove the pork chops from the pan and drain the excess oil on paper towels on a plate.
Repeat the process with remaining pork chops.