Begin by preheating the oven to 400°F (200°C). Line a rimmed baking sheet with a wire rack and set it aside.

In a shallow bowl, whisk together the beaten eggs and hot sauce. Using a food processor or a sealed plastic bag with a rolling pin, crush the honey mustard pretzels into fine crumbs. Place these crumbs in another shallow bowl.

Season the pork chops uniformly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Dip each chop into the egg mixture, allowing any excess to drip off, and then generously coat it with the pretzel crumbs.

Heat the olive oil in a large skillet over medium-high heat. Cook the pork chops in batches, two at a time, until they are golden brown on both sides, approximately 2 minutes per side. Transfer them to the prepared baking sheet.

Place the pork chops in the oven and bake until the center is no longer pink, about 10 minutes. Ensure the internal temperature of the pork reaches 145°F (63°C) by using an instant-read thermometer.

Meanwhile, prepare the honey mustard sauce. In a small bowl, combine the whole grain mustard, mayonnaise, honey, apple cider vinegar, and the remaining salt and pepper. Stir thoroughly, then microwave the mixture for 15 seconds and stir again. Serve the sauce alongside the pork chops.