Preheat oven to 350˚F.
Season pork chops generously with salt and pepper. Dredge each pork chop in the flour, shaking off any excess. Next, dip each pork chop in the beaten eggs to coat, followed by the pistachios, shaking off any excess. Lightly season with salt and pepper.
Place a large skillet over medium heat and add half the oil and butter.
Once the skillet is hot, add the pork chops to sear, two at a time.
Sear pork chops on each side for 2 to 3 minutes.
Transfer pork chops to a parchment lined baking sheet and sear remaining pork chops, before also transferring.
Place baking sheet in the oven and bake pork chops for 12 to 15 minutes or until cooked through (145-160˚F).
While the pork chops are in the oven, make the mustard sauce.
Place a small pan over medium-high heat and sauté shallots for 2 to 3 minutes. Add garlic and continue to sauté for an additional 2 minutes.
Stir in mustard and season with salt and pepper.
Deglaze pan with brandy or stock and reduce until almost all the liquid has evaporated.
Reduce heat to medium-low and stir in the cream. Simmer until mixture has slightly thickened. Remove from heat and adjust seasonings.
Transfer pork chops onto a platter and serve with whole grain mustard sauce. Serve.