Set up your breading station by combining the almond flour and parmesan cheese on a large plate. Crack the eggs into a wide. shallow bowl and whisk well. Set up another, separate large plate for the tapioca flour.

Place one boneless pork chop between two pieces of plastic wrap and use a meat mallet (or rolling pin) to pound the chop until it's only 1/4 inch thick. Repeat with the remaining pork chops.

To dredge, coat each pork chop in the tapioca flour (shake off any extra) then dip it in the egg until coated. Finally, coat the chops with the almond mixture, pressing the mixture firmly onto the pork chop to help it adhere.

Set the pork chops aside and heat a large skillet over medium heat. Add enough oil to the pan so that there is about 1/4 inch of oil coating the bottom. When the oil is hot, cook the pork chops in batches, frying until the first side is browned, about 2 minutes. Carefully turn the chops to brown the other side for another 2 minutes or until the pork chops are cooked through.

Transfer the cooked chops to a paper towel lined plate and cook the remaining pork chops. Serve the pork chops immediately with the lemon wedges.