4 boneless center-cut pork chops, about 4 oz. each (about ¾-inch thick)
5 Tbsp. olive oil
1/3 cup whole-grain Dijon mustard
1 cup sourdough pretzel crumbs
1. Place pork chops between two sheets of wax paper and pound with a meat mallet or rolling pin to an even ¼-inch thickness.
2. Warm oil in a large skillet over medium-high heat. Beat the egg in a shallow dish; add mustard and stir to combine. Place the pretzel crumbs in a second shallow dish. Dip each pork chop in the egg mixture, coating both sides. Shake off excess, then coat with pretzel mixture, covering evenly.
3. Working in batches if necessary, add chops to pan in a single layer. Cook about 3 minutes per side, until coating is golden brown. Drain on brown paper or paper towels. Repeat with remaining chops if necessary; transfer to plates and serve.