No problem.

Egg wash/coat the chops:

Dip and coat chops in (in this order):
- flour
- egg wash (one egg beaten, add a bit of milk to smooth out)
- finely chopped walnuts/breadcrumbs (10% bread crumbs, 90% walnuts)

Set aside and place all of them in the pan once oil is hot enough (the secret to encrusting is to sear the coating to a crispy crust so it won't fall off while cooking - the breadcrumbs help hold the crust together).

Heat olive oil (enough just to cover bottom of pan) in fry pan, preferably cast iron. Get good and hot, just under the point where the oil starts to smoke.

Throw in coated chops, sear and brown both sides - a minute or so each side being careful not to knock off coating.

Turn down to a simmer, add a 1/2c bourban, cover. Let simmer until chops are medium to medium rare, depending on how you like them. Remember that the chops will continue to cook for a few minutes once taken out of the pan.

Take out chops, place on warmed plate, cover with another warm plate (keeping them warm is the key so however you choose to do that will be fine).

Back to the pan you just took them out of: add dijon mustard (1/2c or better), bourban (1/2c or so), and season to taste with:

garlic
salt
pepper
hickory spice
blackening spice
cumin powder
ground cayenne pepper
1/4 stick butter
whatever else you think may taste good

Stir in enough heavy whipping cream to thicken and lighten the sauce a bit (you could also use flour or corn starch as well, but the cream gives it a nicer consistency).

Boil for a few minutes to boil off alcohol and to make flavors all jiggy.

Pour sauce over chops.

Enjoy.