Deviled Lamb Chops for 2

I was rummaging through an old recipe box and found this handwritten recipe I used to prepare when I was about 12 years old! Note: I updated the recipe slightly by omitting thyme and using fresh garlic, not powdered. Mom and I would devour our chops, while Dear Old Dad would hide in the living room plugging his nose. (Dad hated lamb, which he disparagingly referred to as "mutton" regardless of its age.) Another happy childhood story brought to you from me. ;)

• Ready In: 35 mins
• Yields: 2 lamb chops

Ingredients

• 2  lamb chops
•  salt, to taste
•  cracked black pepper, to taste
• 1  tablespoon  cooking oil
• 2  tablespoons water
• 2  teaspoons prepared mustard (Dijon or brown)
• 1⁄2 teaspoon lemon juice
• 1⁄2 teaspoon dried parsley (marjoram, chives, etc.)
• 1  garlic clove, finely minced (or a dash of salt-free garlic powder)
• 4  slices yellow onions
• 2  red bell  pepper rings, sliced 1/2-inch thick

Directions

1. Sprinkle chops lightly on both sides with salt and pepper.
2. Heat up the oil in a skillet and brown the lamb chops on both sides, about 5 minutes.
3. In a small bowl, combine the water, mustard, lemon juice, parsley and garlic.
4. Brush the mustard mixture over both sides of the chops.
5. Top with onion slices, cover and simmer 15 minutes.
6. *Spoon pan juices over the chops, top with the bell pepper slices, cover and simmer another 3-4 minutes.
7. *Second notice: the last time I prepared this I topped the lamb with the bell pepper slices and BROILED the chops under the broiler for about 2-3 minutes-*watching* the oven carefully as to avoid burning the chops. I am going to play around with the recipe a wee bit more to update/modernize it to my liking. ~fyi~.