Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and set it aside.

In a shallow dish, whisk together the eggs and hot sauce. Crush the pretzels using a food processor or by sealing them in a plastic bag and crushing with a rolling pin, then transfer the crumbs to a separate shallow dish.

Season the pork chops evenly with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dip each pork chop into the egg mixture, letting any excess drip off, then coat generously with the pretzel crumbs, pressing them to adhere.

Heat the oil in a large skillet over medium-high heat. Sear the pork chops in batches, cooking each for about 2 minutes per side until golden brown. Transfer the seared pork chops to the prepared baking sheet.

Bake in the preheated oven for approximately 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when checked with an instant-read thermometer.

While the pork chops bake, mix together the mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl. Warm the sauce in the microwave for 15 seconds, give it a stir, and serve alongside the pork chops for dipping.