Heat oil in a large, heavy skillet. Sear chops quickly on both sides to seal in juices. Reduce heat to medium and allow to cook, turning several times, to desired doneness - 10 to 12 minutes. (To test, make a small cut next to the bone. If it's light pink, it's perfect.) Pour off some of the fat from the pan.

Remove cooked chops to a heated platter and keep warm. To deglaze, add stock to skillet and stir, scraping up any meat bits from bottom of pan. Reduce over high heat until slightly thickened. Remove pan from heat (turn heat to low); stir in chives and mustard. Return pan to low heat to warm the mustard, but do not allow to boil. Add any juices that may have accumulated around chops. Season with salt and pepper. Serve sauce at once, poured over lamb chops.

Enright suggests serving this with buttered noodles and broiled tomato halves.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 29. Isbn 0-88862-788-2. Electronic format by Cathy Harned.