If frozen, defrost meat prior to cooking, set aside.
On a large plate combine Red Pepper Flakes, Oregano, Thyme, Basil, and Parsley, set aside.
On a small plate evenly spread out sugar, set aside.
Add Oil to skillet and lightly drizzle Pork Chops, making sure to rub both sides with Oil.
Place one pork chop flat on the small plate of Sugar, lightly press down, place on the same side on the large plate of herbs, lightly pressing down, remove from plate and place with other pork chops.
Repeat with remaining Pork Chops.
Heat pan on medium heat. Once Oil is hot, place all Pork Chops in pan, crusted side up. (Feel free to sprinkle any remaning Herbs and Sugar onto them)
While Pork Chops cook, preheat oven to 425° and bring 1½" Water to a boil in a large pot.
Once Pork Chops are golden brown underneath (about 8-10 minutes), place pan into oven for 10 minutes.
While Pork Chops bake, add Spaghetti to boiling water making sure all Spaghetti Noodles are submerged.
Boil Spaghetti 8 minutes, or until just cooked through.
Remove Pork Chops from oven and set aside to rest.
Drain Spaghetti, return to dry pot with the heat off.
Add Olive Oil, Black Pepper, Terragon, and a generous sprinkling of Parmesean Cheese to Spaghetti, stir until evenly incorporated.
For the Plating above, use a meat fork or serving fork, to spin a large serving of Cacío é Pepé. Place Cacío é Pepé on it's side on a plate, sprinkle with extra Parmesean. Slice Pork Chop on a bias (at an angle of about 45°), and place on Cacío é Pepé.