Mix spiced together in a spice grinder then divide in half. Sprinkle the chops on both sides with part of one-half of the spices. In a baking dish add the chops and cover with the milk. Soak for 1 hour in the refrigerator.

In a shallow dish, add the flour, panko crumbs, and the other half of the spices and blend well. Set aside.

Remove chops from the milk and coat with the flour mixture on both sides. Set on a clean tray to rest for about 10-15 minutes.

In the meantime, heat about 3 cups of cooking oil such as canola oil in a cast-iron skillet over low to medium heat. Once the oil is about 300-325 degrees add the chops in batches to fry until the temperature is 145 degrees and golden brown on the outside; about 4-6 minutes per side depending on the thickness. Drain excess oil on a wire rack over a sheet pan or on paper towels.