Season the chops on both sides with the salt and pepper and set aside.
Pour 1/4 cup of the oil into a large frying pan and set over medium heat. While the oil is heating, prepare the coatings.
Combine the ingredients for the dry herb coating in a shallow dish. Crack the eggs into a medium-sized bowl and whisk them.
Dip a chop into the whisked eggs, allowing the excess to drip off. Then place the wet chop in the dry herb coating and turn it to coat, shaking off the excess. Transfer the coated chop to the preheated pan and repeat with 2 more chops. Cook the chops for 5 to 6 minutes per side, until the internal temperature reaches 165 degrees F. Transfer the cooked chops to a clean plate.
Discard the used oil and wipe the pork rind pieces from the pan. Pour the remaining 1/4 cup oil into the pan. Coat and cook the remaining 3 chops in the same manner.
Sprinkle the fried chops with chopped parsley, if desired, and serve.