In a small bowl, whisk aioli ingredients together until well combined. Set aside or refrigerate until ready to use.

Trim any excess fat off of pork chops. Slice each of the 3 pork chops in half HORIZONTALLY so that you end up with 6 thin-cut pork chops (about 1/2-inch thick). If you started with super thick chops, and want them even thinner, place chops between some plastic wrap and pound with a meat mallet or heavy pan. Cut each of the 6 chops in half vertically, so that it fits nicely on a slider roll. You should end up with 12 small chops.

In a shallow bowl, combine the flour, garlic salt, paprika, and pepper. In another shallow bowl, crack eggs and whisk. Place panko bread crumbs in a third shallow bowl. This is your breading station.

Using a fork, grab a piece of pork and coat in flour mixture, then dip in eggs, allow excess to drip off. Then coat in the panko bread crumbs, covering all sides. Place onto a sheet pan, and repeat breading steps with all pork chops.

In a deep skillet, cover the bottom of the pan with avocado oil or vegetable oil. Heat over medium heat. Test the oil by sprinkling in a little panko bread crumb, and if it begins to sizzle and bubble it's ready. Place each pork piece in the pan (likely in 2 separate batches). Fry for about 3-4 minutes or until golden brown. Flip and fry for another 3-4 minutes or until golden brown. If panko is getting too dark too fast, turn your heat down. Remove from skillet onto a paper towel lined plate.

In a small bowl, toss the arugula with lemon juice. Assemble the sliders by spreading the top and bottom of the toasted pretzel buns with Dijon aioli, followed by the pork and arugula mixture. Enjoy!