In small shallow bowl, combine bread crumbs and pecans; mix well. Spread both sides of pork chops with half of the mustard; coat with crumb mixture.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add pork chops; cook 4 to 6 minutes or until no longer pink in center, turning once.
Spread remaining half of mustard on 4 slices of toast. Top with pork chops, cranberry relish and remaining toast slices.