Mix flour, salt, pepper, and Emeril's Chicken Rub in a large, shallow bowl.
In another shallow bowl, mix the egg and milk.
Dip one pork chop in the flour mixture, coating both sides. Dip the pork chop into the egg mixture, coating both sides. Then dip the pork chop back into the flour mixture, coating both sides. Set pork chop aside.
Repeat with all pork chops, until each chop is breaded.
Pour 2 Tablespoons of extra virgin olive oil into a large skillet. Heat over medium heat.
Line a large baking sheet with aluminum foil and lightly spray with cooking spray; set aside.
Preheat oven to 400 degrees.
Place pork chops, 2 at a time, into hot skillet. Brown on each side for 2-4 minutes. Place browned pork chops on the baking sheet.
Add more olive oil to the skillet as needed.
When all chops are browned, bake them in the oven at 400 degrees for 10-15 minutes, until the internal temperature reaches 145 degrees.
When pork chops are done, remove from oven and let rest for 3-5 minutes.