Preheat oven to 200°. Combine bread crumbs, cornmeal mix, and cumin in a shallow bowl. Sprinkle chops with salt and pepper. Whisk together egg, mustard, and 2 tbsp water until blended. Dip pork in egg mixture, dredge in bread crumb mixture, pressing to adhere. Cook half of pork in 2 tbsp hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden brown. Keep warm in a 200° oven. Repeat procedure with remaining pork and oil.