Tangy Lamb Chops Veronique

• 1/2 cup fine, dry breadcrumbs
• 2 teaspoons dried whole dillweed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 (3-ounce) lean lamb loin chops (3/4 inch thick)
• 3 tablespoons hot-sweet mustard
• 3 tablespoons cider vinegar
• Vegetable cooking spray
• 1/2 cup seedless green grapes, quartered
• 1/2 cup seedless red grapes, quartered

1. Combine first 4 ingredients in a shallow bowl; stir well.
2. Trim fat from lamb chops. Combine mustard and vinegar; brush mustard mixture evenly over chops. Dredge chops in breadcrumb mixture.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chops; cover and cook 4 minutes on each side or until browned. Uncover and cook 5 minutes on each side or to desired degree of doneness. Transfer chops to a serving platter, and sprinkle evenly with grapes.

breadcrumbs, garlic, pepper, lean lamb loin chops, hotsweet mustard, cider vinegar, vegetable cooking spray, green grapes, red grapes

Taken from www.myrecipes.com/recipe/tangy-lamb-chops-veronique (may not work)