This recipe comes my way via Bon Appétit.  It saddens to find that it was published three years ago, nothing like finding out you've been missing out on heaven for three years.  The wonderful thing about this recipe is it's simplicty.  There's 30 minutes MAX prep time and you're free to move on while it cooks.

Ingredients:

• 1/4 cup Creole mustard
• 2 tablespoons mayonnaise
• 2 green onions, chopped, divided
• 2 8-ounce veal rib chops (each about 1 inch thick)
• Ground allspice
• 2 tablespoons olive oil
• 1 large garlic clove, minced
• 1 cup fresh breadcrumbs made from crustless French bread

Instructions:

1. Position rack in bottom third of oven and preheat to 450°F.
   
2. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
3. Sprinkle chops on both sides with salt, pepper, and allspice.
   
4. Heat oil in heavy medium skillet over medium-high heat.
   
5. Add veal; sauté until brown, about 2 minutes per side.
   
6. Transfer veal to small rimmed baking sheet.
   
7. Add garlic to drippings in skillet; stir 15 seconds.
   
8. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
9. Spread half of mustard mixture thickly atop each chop.
   
10. Spoon crumbs atop mustard mixture.
    
11. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes.
    
12. Transfer to plates.
    
13. Sprinkle with remaining green onions.

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.