Place flour and eggs in separate shallow bowls. Combine the crackers, walnuts and soup mix in another shallow bowl. Dip pork chops in the flour, eggs, then cracker mixture.
Cook chops in 1 tablespoon butter in a large skillet over medium heat for 5-7 minutes on each side or until a thermometer reads 145°.
Meanwhile, place 1 in. of water and carrots in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. Add the dill, salt, 1 teaspoon mustard, 1 teaspoon honey and remaining butter. Cook and stir over low heat until well coated.
Combine mayonnaise and the remaining mustard and honey; serve with pork chops and carrots.