Spread Dijon mustard evenly over pork chops. Dredge each chop in bread crumbs, firmly patting crumbs into pork.
Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat, and add pork chops; cook 5 minutes. Turn chops over and cook 7 to 10 more minutes, or until cooked through. Keep warm.
In a medium bowl, combine salad greens, pears, and goat cheese. In a small dish, whisk together olive oil, vinegar, mustard, sugar, pepper, and salt. Drizzle sherry vinaigrette over salad and serve.
