Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, about 4 minutes per side.
Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm oven.
Add the garlic to the skillet and saute until golden, about 1 minute.
Add the wine, rosemary, and chicken broth stirring up browned bits from the bottom of the pan, and simmer over high heat until reduced by half, about 8 to 10 minutes.
Reduce heat, whisk in the mustard and heavy cream.
Season with additional salt and pepper.
Serve 2 chops per person with the sauce.
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4|
|Calories from Fat: 718 (70%)|
|Amt Per Serving||% DV|
|Total Fat 79.8g||106 %|
|Saturated Fat 34.6g||173 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 247mg||76 %|
|Sodium 463.1mg||16 %|
|Potassium 870.8mg||23 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 58.4g||83 %|
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Calories per serving: 1024
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