Heat oven to 400°F. Season pork chops with salt and pepper.
Place beaten eggs and bread crumbs into two separate shallow dishes. Dip a pork chop into egg and then bread crumbs, making sure to pat crumbs onto all surfaces of the chop; place onto baking sheet. Repeat with remaining chops.
Bake at 400°F for 15 to 20 minutes until internal temperature reaches 150°F.
Meanwhile, heat sauerkraut in medium saucepan over low heat. Mix together mustard and mayonnaise in small bowl.
To serve, place sauerkraut on plate, top with chop and spoonful of mustard sauce.