Season the chops with salt and pepper on both sides.
Spread a layer of mustard on each chop, drizzle with olive oil and back at 200°C. Turn them once, and cook for 30 minutes, or until browned and cooked.
Then top each chop with a generous amount of Parmesan cheese, return to the oven for a further 5-6 minutes until the cheese has melted.
Serve with a green salad with a mustard vinaigrette.
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