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Preheat oven to 375°F convection bake (or 400°F if you don't have convection setting)
Season the pork chops liberally with salt and pepper.
Place the pretzels, onion powder, garlic powder and paprika in a food processor and process until finely chopped.
Pour the pretzel mixture into a shallow bowl and beat an egg in another bowl.
Dip each pork chop into the egg to coat all sides then transfer to the bowl with the pretzels and press down into the mixture to coat on all sides.
Place pretzel coated pork chops on a baking sheet lined with parchment paper or silicone mat.
Bake for 25-30 minutes or until internal temperature of each pork chop reaches 140-145°F. Remove the baking sheet from the oven and let rest for a few minutes before slicing and serving.
While the pork chops rest, make the dipping sauce by mixing the dijon mustard and maple syrup together in a small bowl.