*The natural moisture of the pork chops allows the crumbs to stick, but if your chops are freshly cut and feel somewhat dry, simply brush them with olive oil.
**As an alternative to a skillet, you may cook the chops in a Dutch oven. The higher sides will reduce splatter. In this case, you will likely need to cook the chops in two batches, adding an extra drizzle of oil between batches as needed.
Need a gluten-free option? Mary’s Gone Crackers herb crackers are an excellent substitute for those who require a gluten-free meal. They are lighter than Triscuits, so you will need 22 of them. They are also harder than the typical cracker so require a slightly longer time in the food processor to become crumbs. And because these crackers contain seeds, the coating will brown faster. If the pork chops become sufficiently brown before they are cooked through, simply reduce the heat to medium low and extend the cooking time as needed.
Honey Mustard Sauce: In a small bowl, combine ½ cup (104g) mayonnaise, 2 tablespoons (30g) Dijon mustard, 1½ tablespoons (30g) honey, and an optional ⅛ teaspoon cayenne pepper or 2 teaspoons sriracha (or more or less to taste). Sauce will keep in the refrigerator for 2 weeks or more.