Ok, this is pretty straightforward:
Turn oven on to between 200 and 350 (depending on how fast you want the pork chops).
Scoop some flour onto a plate.
Add Lawry's Seasoned Salt and Black Pepper
Dredge pork chops (or whatever meat) through the flour until thoroughly, but lightly dusted. Set aside.
Beat 1 egg with a splash of milk in a large bowl (or more than one egg if you're frying more than 4 pork chops).
In a flat dish mix panko crumbs with Lawry's, and whatever other spices you want. Mix well.
Heat vegetable oil in a large pan. I alternate between using a wok and a cast iron pan.
Dip each pork chop into the egg wash, and then dredge through the seasoned panko crumbs, coating thoroughly before adding to the hot oil.
If you are doing a shallow fry, flip pork chops when bottom becomes browned.
When fully browned, remove from oil and transfer to a baking rack on a sheet pan (to catch the oil drops) and bake until finish.
Easy peazy mac-n-cheezy.