Step 1: Place each pork chop between two pieces of plastic wrap. Use a meat mallet to pound the pork until it is approximately 1/4 inch thick and has significantly expanded in size.
Step 2: In a shallow dish, whisk together the buttermilk, garlic powder, onion powder, salt, and pepper. Add the pounded pork and let marinate for 30 minutes in the refrigerator.
Step 3: Prepare the dredging stations: place flour in one dish, beaten eggs with a tablespoon of buttermilk in a second dish, and crushed saltines in a third dish.
Step 4: Remove a piece of pork from the marinade. Coat it in flour, dip it into the egg wash, and then press it firmly into the saltine crumbs until fully coated.
Step 5: Heat 1 inch of oil in a large skillet to 350°F. Carefully lay the pork in the oil (you may need to cook one at a time due to the size).
Step 6: Fry for 3-4 minutes per side until the Hoosier Crispy Pork Tenderloin Sandwich is golden brown and cooked through. Drain on a wire rack.
Step 7: Serve the hot Hoosier Crispy Pork Tenderloin Sandwich on a toasted bun with mustard, pickles, onions, and lettuce.