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Arrange racks in upper and lower thirds of oven; preheat to 425º. On a large rimmed baking sheet, toss Brussels sprouts, apple, and onion with oil, syrup, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on top rack, tossing once, until vegetables are golden brown and tender, 25 to 30 minutes.
Meanwhile, grease another large rimmed baking sheet with cooking spray. In a shallow medium bowl, combine cheddar, panko, paprika, garlic powder, and onion powder. Beat eggs in another shallow bowl. Place flour in a third shallow bowl.
Season pork chops all over with 1 teaspoon salt and ¼ teaspoon pepper. Working one at a time, coat pork in flour on both sides, shaking off excess. Dip into eggs, then into cheddar mixture; repeat with remaining chops. Arrange on prepared sheet.
Bake pork chops on bottom rack, rotating sheet halfway through, until just cooked through (an instant-read thermometer inserted into thickest part away from bone should register 140º to 145º), 15 to 18 minutes.
Serve pork with vegetables alongside.