Place the pork rinds in a 1-gallon Ziploc bag. Use a meat pounder or a rolling pin to crush them into tiny crumbs, similar to Panko. You can also crush the pork rinds in a food processor. Set the crushed pork rinds aside.
Use a pastry brush or your hands to coat both sides of the pork chops with mustard. Sprinkle them with kosher salt, black pepper, and garlic powder.
Place about 2 heaping tablespoons of the crushed pork rinds on a plate. Dip one pork chop into the pork rinds and press to coat on both sides. Repeat with the remaining pork chops. You can also do as I do in the video and sprinkle all the pork chops with the "breadcrumbs" on one side, press to adhere, then turn them to the other side (place them on a new, clean plate) and repeat.
Coat a nonstick double burner griddle with olive oil and heat it over medium-high heat, 2-3 minutes. Add the coated pork chops.
Cook the pork chops for 5 minutes. Lower the heat to medium, flip them to the other side, and gently press on them with a clean spatula to flatten them against the pan. Cook them on the second side until they are golden-brown and cooked through, about 4 more minutes. Serve immediately.
Pork chops are very lean. They do have a tasty fat strip on their edge, but other than that, their meat is so lean that you should really take care not to overcook them or they could become quite dry and tough.In the past, the CDC recommended cooking fresh pork to well-done. Happily, the current recommendation is to cook it to medium (145°F with a rest time of three minutes).I find that frying these chops over medium heat for 4-5 minutes per side is perfect. But you'll need to adjust my instructions based on what's going on in your own kitchen.