Stir together pecans and sunflower kernels in shallow bowl. Spread mustard on both sides of pork chops; place in nut mixture and press in nuts.
Heat oil in 10-inch skillet over medium-high heat. Add pork chops and cook 3 to 4 minutes or until nuts are lightly browned. Carefully turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more or until pork is slightly pink in centers (160°F) and second side is lightly browned.