Remove pork chops from refrigerator and preheat oven to lowest setting (for keeping chops warm while making gravy); line a cookie sheet with a double layer of paper towels and place on counter close to where you'll be frying.
In a 1 gallon plastic bag, combine flour, salt and spices and shake (closed) bag well.
On medium to medium-high, heat oil in a large cast iron or nonstick skillet (may also use a nonstick electric skillet.)
Working with one at a time, drop chops into bag with flour, shake to coat well, then immediately place in hot oil. (You will likely cook in 2 batches, so keep first batch warm, on cookie sheet, in oven.) Reserve extra flour mixture in bag for gravy.
Fry for approximately 4 minutes on each side, until browned and juices run clear. When finished frying final batch, shut heat off immediately (this is to prevent the "brown bits," that are left in the pan, from burning.)
Place fried pork chops on cookie sheet and keep warm in oven while making gravy.
Allow oil to cool off for about 4 or 5 minutes, then, into a heat proof container (metal coffee can, etc.), carefully pour off all but 2 to 3 tablespoons of the oil, keeping as much of the brown bits as possible.
Off heat, add 3/4 to 1 cup of the leftover flour to the oil and brown bits left in the skillet and stir well until combined.
While stirring, slowly add 1 cup milk. Continue stirring until all lumps are gone.
Return skillet to medium-high heat and, stirring constantly, slowly add another 2 cups of milk.
Continue cooking and stirring as the mixture thickens and begins to boil. Add more milk if gravy becomes too thick. If gravy is too thin, simmer until desired consistency is achieved.
Lower heat to medium/medium-low and, still stirring, allow to simmer for 2 minutes.
Shut off heat, taste and add salt and/or pepper if needed.
Keep gravy covered to inhibit formation of "skin" on top.