In small bowl, combine mustard, ginger and soy sauce; mix well. Combine cashews and pepper in blender or bowl of food processor; process until nuts are finely chopped.
Dip each pork chop in mustard to coat all sides, then dip in cashews. Arrange coated chops in single layer on plate; cover and refrigerate 1 to 8 hours.
Heat oil in large skillet over medium-high heat. Add chops to skillet. Cook 3 minutes, turn and cook additional 3 minutes to sear surface. Continue cooking until internal temperature reaches 150°F, carefully turning chops occasionally.