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Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet; set aside.
Whisk eggs and hot sauce together in a shallow dish. Crush pretzels in a food processor or plastic bag and add them to a second shallow dish.
Season pork chops evenly with 1 teaspoon salt and ½ teaspoon pepper. Coat each pork chop in egg mixture, allowing excess to drip off, then coat each liberally in pretzel crumbs.
Heat oil in a large skillet over medium-high heat. Cook pork chops, 2 at a time, until golden brown, about 2 minutes per side. Transfer them to the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Meanwhile, combine mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl and mix well. Microwave mustard sauce for 15 seconds, stir, and serve with pork chops.