In a small bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Place flour mixture into a shallow dish and bread crumbs in another. Crack eggs into a third dish and whisk until scrambled.
Trim any extra fat off of chops then pound thin with a meat mallot. Dredge each chop in flour first, then dip in egg, finally coat in bread crumbs. Press crumbs into chop with your hands. Move each breaded chop to a plate until all chops are breaded. Allow to rest for 5 minutes.
Melt butter in a large skillet over medium high heat. Add breaded chops to pan. Cook in butter for about 3-4 minutes, until the edges of the meat start to turn brown. Turn over with tongs and cook the other side. Both sides should be golden brown. Move finished chops to paper towels to drain.
Serve on hamburger buns with pickles, red onions, tomatoes, lettuce, and your choice of ketchup and/or mustard.
If making more than 4 tenderloin sandwiches, cook in batches, adding more butter to the pan as needed.
Use a splatter guard whenever you fry or saute foods to keep those splatters from getting everywhere!
Leftovers? If you have some cooked breaded tenderloins left over, line wax paper between each one, wrap in plastic wrap, then foil and freeze. To reheat, separate patties and place in a 13×9 baking pan, cover with foil and bake 20-25 minutes at 375 F.
Nutritional info includes buns, but not condiments.