Stir together mustard, thyme and 1/4 teaspoon pepper in a cup. Brush on one side of each lamb chop.
Mix together grana padano and panko on a small plate. Press mustard coated side of each chop into cheese mixture, pressing lightly so it adheres. Lightly spray cheese mixture with olive oil spray.
Heat large nonstick skilled over medium heat. Add chops, cheese side down, and cook until crusty and lightly browned, about 4 minutes. Turn and cook until instant-read thermometer inserted into side of chop registers 140 degrees for medium (about 4 minutes longer).
Serve with potatoes and broccolini.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 134.8mg||41 %|
|Sodium 284.7mg||10 %|
|Potassium 290.4mg||8 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.4g|
|Protein 37.5g||54 %|
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Calories per serving: 292
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