1Preheat oven to 425 F.
2Line a baking dish with foil and spray with non-stick spray. Set aside.
3Place flour in a shallow bowl. Place eggs in a separate shallow bowl.
4Spread crushed Pretzel Crisps on a rimmed plate. Working with one pork medallion at a time, coat pork in flour, dip into eggs and then press into pretzels. Repeat process until all pork medallions have been coated.
5Melt butter in a large skillet over medium-high heat. Add four to five pork medallions at a time, cooking until lightly browned, about 2 minutes on each side.
6Transfer browned pork medallions to prepared baking dish. Repeat process until all pork medallions have been browned.
7Place pork medallions in the oven and bake until cooked through, or until internal temperature reaches 140 F, about 8 minutes.
8Let chops rest for 5 minutes after baking.
9While pork is in the oven, melt butter over medium-high heat in the skillet used to cook the pork. Whisk in flour, scrapping the edges to include any of the browned pork bits in the pan. Stir continually with a wire whisk until the flour has thickened and started to brown, about 3 minutes.
10Pour in maple syrup and 1/2 cup of milk, continually whisking. After about 30 seconds, gravy should start to thicken again.
11Add remaining 1/2 cup of milk and whisk until combined. Remove gravy from heat and serve drizzled on top of pork medallions.
For the gravy: