Line three rimmed baking sheets with aluminium foil.
Place 3/4 cup of the cornstarch on one side of your baking sheet.
In second shallow dish, whisk buttermilk and mustard until combined.
Place Ritz crackers in a zip lock bag and crush with a meat tenderizer.
Add garlic powder and the remaining 1/3 cup of cornstarch to the zip lock bag. Seal and mix ingredients together.
Transfer Ritz cracker mixture to the opposite side of your sheet pan.
With a sharp knife, cut 1/16-inch deep slits on opposite edges of the pork chops. This prevents the chops from curling up during the cooking process.
Pat pork chops dry with paper towels and season with salt and pepper.
Work with 1 pork chop at a time, dredge in cornstarch and shake off excess.
Coat in buttermilk mixture, allowing excess to drip off.
Finally, dredge in Ritz cracker mixture.
Transfer coated chops to baking rack, placed on a sheet pan. Allow chops to rest for 10 minutes.
Heat oil in 12-inch, non-stick skillet over medium-high heat until shimmering.
Carefully place chops in skillet and cook until golden brown and crisp on first side, 4-5 minutes.
Flip chops and cook until the second side is golden brown and crisp. Pork is done when the internal temperatures reach 145º.
Place cooked chops on a clean baker's rack and allow them to rest for 4-5 minutes before serving.