Place one pork chop between two sheets of plastic wrap on a clean cutting board. Use a meat mallet to gently pound the chop to a thickness of approximately ¼-inch. Transfer the flattened chop to a clean plate. Repeat the process with the remaining pork chops. Season all the chops with ½ teaspoon salt and ¼ teaspoon black pepper.

In a shallow dish, combine the flour, garlic powder, onion powder, and ¼ teaspoon salt, along with the remaining ¼ teaspoon pepper. In a separate shallow dish, whisk together the eggs and milk. Place the panko breadcrumbs in a third dish. Coat each pork chop by first dipping it into the seasoned flour, ensuring to shake off any excess, then dipping it into the egg mixture, allowing the excess to drip off, and finally pressing it into the breadcrumbs to form an even coating. Repeat this process for all pork chops.

Once breaded, arrange the pork chops on a plate or sheet tray and refrigerate, uncovered, for 5 to 10 minutes.

Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add two of the breaded pork chops and cook, flipping once, until both sides are golden brown and the meat is fully cooked, approximately 2 to 3 minutes per side. An instant-read thermometer inserted into the center of the pork should read at least 145°F (63°C). Adjust the heat as needed to avoid burning the breading.

Remove the cooked pork chops from the skillet and place them on a clean plate or sheet tray. Discard the oil from the pan and wipe it clean. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter to the skillet. Repeat the cooking process with the remaining pork chops. Once cooked, sprinkle the schnitzels with the remaining ¼ teaspoon salt and garnish with fresh thyme.

Serve the pork schnitzels with lemon wedges on the side.