Trim any excess fat from around the edges of the pork chops and place them between 2 sheets of plastic wrap. Gently pound them to an even thickness of about 5/8-inch and set aside.
Whisk the egg and milk together in a shallow dish (a pie plate works well) and spread the breadcrumbs on a plate or sheet of wax paper. Add the salt, pepper and other seasonings to the breadcrumbs and use your fingers to combine thoroughly.
One at a time, dip the chops in the egg mixture, then into the crumbs, pressing firmly to be sure you have a nice coating.
Coat the bottom of a large, heavy skillet with oil and place over medium-high heat.
Add the pork chops to the pan in a single layer and fry just long enough for the crumbs to crisp and turn golden brown, 1 to 1-1/2 minutes per side.
Add 1-1/2 tablespoons of water to the center of the pan (don't pour it on the chops) to create steam, cover quickly and remove the pan from the heat. Let stand for 3 minutes to allow the chops to cook through.