On a plate, spread out flour and mix with Adobo. Lightly beat eggs in a shallow bowl. On an additional plate, spread out bread crumbs. Cover pork chops in flour and Adobo mixture. Dip chops in egg, and then press them into bread crumbs to coat.
In a large nonstick skillet, heat olive oil on medium-high heat. Add chops and fry over medium heat, turning after about 5 minutes. Fry until golden brown on both sides and cooked through, about 10 minutes total. Transfer chops to plates. Serve with lime wedges.
Serving Suggestion: Serve on top of crisp cooked green beans and thinly sliced raw red onions.