Preheat oven to 350°F.
Spread mustard on all surfaces of chops.
In a medium bowl combine bread crumbs, cornmeal and flour.
Coat chops with crumb mixture.
Place chops in 9 x 9-inch baking pan.
Bake 30 to 40 minutes or until chops are no longer pink and coating is lightly browned.
In a small bowl combine yogurt and chutney; spoon over chops.