Season the pork chops on both sides with salt and pepper,and allow them to come to room temperature. Preheat the oven to 350°F.

Pulse the pecans several times in a food processor until about the same consistency as the panko bread crumbs.

Alternatively, place them in a plastic bag and pound them with a meat tenderizer until ground.

Melt the butter in a large skillet over medium heat. Cook, swirling the pan, 2 to 4 minutes, or until the butter turns golden brown. (Watch carefully because this can happen quickly.) Add the shallot and a light sprinkling of salt, and cook, stirring occasionally, 2 to 4 minutes, or until the shallots are soft. Reduce the heat to low, add the panko and pecans, and cook, stirring occasionally, 8 to 10 minutes, or until golden brown. Transfer this mixture to a bowl and stir in the thyme, rosemary, and cayenne pepper.

Whisk together the eggs and mustard in a shallow dish. Place the flour in another shallow dish. One at a time, first dip the pork chops in the flour and shake off the excess; then into the egg and mustard mixture and allow the excess drain away; and then into the pecan and panko mixture, pressing to coat the chops evenly.

Place the pork chops on a sheet pan (preferably lined with a wire rack), and bake 20 to 30 minutes, or until just cooked through. Let rest 10 minutes before serving.