Pre-heat oven to 450

Chop thyme and garlic together. I use a small mezzaluna when chopping herbs and garlic. Mix into mustard.

Rub on salted chops, and refrigerate up to six hours.

Right before heating, pat on panko bread crumbs on top of mustard mixture.

Preheat cast iron pan or baking stone.

Put cold chops in hot oven, unless they are thick chops. (If so, allow them to rest at room temperature before roasting).

Roast 5-7 minutes on each side or just until crisp for medium rare. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.

Let rest five minutes.

Notes:

Lollipop Chops: You may need to increase ingredient to make sure chops are covered.

Rack of Lamb: If you go this route, bake at 425, approximately 30 minutes for medium rare.

Cast Iron: This is very hot and stays hot for quite a while, and does a great job crisping food. You can also use a baking stone or a regular roasting pan.

Panko Bread Crumbs: These go a long way in adding a crispy texture without a high carb content. I used a whole wheat version.