Ingredients:

6 tablespoons Dijon mustard
1 bunch fresh thyme
4 veal shoulder chops (8 ounces each), about 1/2″ thick

Methods:

Several hours before you plan to serve, place the mustard in a small bowl. Set aside 4 large sprigs of the thyme to use as a garnish and chop the remaining thyme leaves to get 2 tablespoons and stir into the mustard.

Lightly season the veal with salt. Slather all but 2 tablespoons mustard all over the veal chops. Dust with coarsely ground black pepper. Cover and refrigerate 4 to 6 hours.

Preheat the broiler.

Put the veal on a rimmed baking sheet. Broil the veal on 1 side for 3 minutes, until dark golden brown, turn it over, and cook for 2 minutes longer, or until it reaches the desired doneness. (Be careful not to overcook.) Serve the veal immediately with the remaining mustard and garnish with the reserved sprigs of thyme.