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