Spread a spoonful of mustard on one side of each pork chop, set aside.
Pour the pecans into a food processor and blend until you have a good crumb consistency. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer. Set pecans aside in a shallow bowl.
In another shallow bowl beat the egg.
Preheat a skillet to medium heat with the olive oil.
Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly to ensure a good solid crust.
**Optional: Place your breaded pork chops in the fridge for 10 minutes, I think this helps to really seal the crust so the pecans stay on better. However, if you are short on time you can skip this step.
Cook two pork chops at a time in the skillet, 1-2 minutes on each side. You are just looking for good color here, they will finish baking in the oven.
Place pan seared pork chops on a baking sheet and cook 15-20 minutes.
Please note your cooking time will vary based on how thick your pork chops are. I rely on my meat thermometer.