Place the pork rinds in a 1-gallon ziploc bag. Use a meat pounder or a rolling pin to crush them into small 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 with salt, 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.
Heat a double burner griddle over medium-high heat. Spray well with olive oil spray. Or brush the pan with 1-2 tablespoons olive oil.
Cook the pork chops until golden-brown and cooked through, about 5 minutes on each side. If the pan overheats, lower the heat to medium. Serve the pork rind pork chops immediately.