Mix seasonings together in a small bowl. Season pork chops with 1/3 of the seasoning. Place flour in a wide brimmed bowl like a pie dish. Add remaining seasoning mix and stir to combine.
In a bowl mix eggs with milk. Beat well until no streaks of eggs remain. Dip pork chop in flour then shake to remove any excess flour. Dip in the egg and milk mixture, making sure to coat both sides.
Dip again in the flour, coating both sides the shake to remove excess flour.
Add oil, about ½ inch deep, to a cast iron pan. When oil is hot, fry pork chops until golden brown on both sides.
To make the gravy, add 1 tbsp of oil that was used to fry the pork, into a pan. Add butter and melt. Add flour and whisk to combine. Cook about 3-4 minutes until the flour becomes a golden brown color. Add chicken broth, salt, black pepper, poultry seasoning and Worcestershire sauce and whisk to combine.
Cook on medium until the gravy thickens and coats the back of a spoon. Remove from heat and serve warm.