Whisk together the eggs and buttermilk in a shallow bowl or pan. Set aside.
In a Ziploc bag, shake together the flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and ground pepper until combined.
Heat the oil over medium heat in a large cast-iron skillet. The oil should be at 350℉.
Bread one pork chop at a time by completely coating in the egg wash.
Next, dredge in the flour until coated. Press down on the pork chops to ensure the breading will stick when frying. Place on a platter until all the pork chops are breaded.
Place the pork chops in the pan, taking care to space them apart. Cook pork chops for 3-3 ½ minutes on each side. A meat thermometer inserted into the thickest part should read 175℉ when the pork chops are done.
Set aside on a platter lined with paper towels to drain off any excess frying oil. If your pan is not big enough you will need to cook in batches.
Warm the peach preserves. Spread the warm preserves on the pork chops and enjoy!