Whisk together the dry ingredients in a shallow bowl.
Then whisk together the eggs in a separate bowl.
Dip each pork chops in the flour mixture, then the egg mixture and then coat the pork in the flour again. Repeat this process until all the pork chops are coated.
Then heat 3 inches of the vegetable oil in a large pan until it reaches 350 degrees F.
Then place the coated pork chops in the oil and cook for 5-7 minutes per side until the pork chops are golden brown and reach an internal temperature of 145 degrees F.
Then move the pork chops to a plate lined with paper towels to soak up the excess grease.
Top the pork chops with the fresh parsley. Serve immediately while warm and then enjoy!
Notes
You can easily make these with boneless or bone-in pork chops. Use an instant read meat thermometer to make sure that the pork is cooked to a safe temperature and be careful not to over cook the pork chops. Refrigerate the leftover pork chops in an airtight container for up to 5 days.