Preheat oven to 400°F. Have a sheet pan ready for the prepared pork chops.
In a medium size bowl, combine the walnuts, flour, and salt. Remove the thyme leaves from the stem and stir into the walnut flour mixture. Transfer onto a large plate and set aside.
In a small bowl, combine the mayo, dijon, and whole grain mustard. Pat each side of the pork chops dry with a paper towel. Liberally brush one side of the pork chop and place mustard side down on top of the walnut-flour mixture. Press firmly to ensure the pork chop is well coated. Brush the other side with the dijon-mayo, flip and press firmly into the walnut-flour mix. Set the dredged pork chop onto the sheet pan.
Repeat the dredging process for the remaining 3 pork chops. You may need to shake the walnut-flour mixture on the plate so there are no empty spots as you get to the last pork chop.
Bake the walnut crusted pork chops at 400°F for 25 minutes or until an internal temperature of 145°F is reached. Serve immediately with your favorite comfort food sides.
The easiest method is to work one pork chop at a time so you don't lose any dijon-mayo on your work surfaces.
Dry thyme can be substituted for fresh, the taste might be a little more subtle.
For easier clean up, line the sheet pan with parchment paper before baking.
For added crunch, pork chops can be seared 5 minutes each side over medium-high heat before baking. Use an oven safe skillet and transfer directly from the skillet to the oven. Reduce baking time by 10 minutes if opting for this method.