In a medium saucepan combine apple cider, brown sugar, and 1 tbsp. kosher salt. Bring to a boil and reduce to half.
Pound pork chops to ⅛” thickness. Let apple cider cool, then add pork, cover, and chill at least 6 hours.
Place about 6 oz. of Unique Sourdough Rings in a large freezer bag and smash into coarse crumbs, transfer to a shallow pan. Whisk eggs, mustard, and 2 tbsp. water in a shallow bowl. Place flour in a third shallow pan.
Remove pork from brine, pat dry, and season with kosher salt and pepper. Working one at a time, coat the flattened chops in flour. Then dredge chops in egg mixture, and coat with pretzel crumbs pressing firmly to adhere.
Fry pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels, season with sea salt, and serve with lemon wedges, sauerkraut, and the remaining Unique Sourdough Rings.
