Preheat oven to 375°. In a medium saucepan over medium heat, combine sugar, cream and mustard. Bring to a boil, reduce heat to low and simmer 5 minutes. Remove from heat and set aside.

Season lamb chops with salt and pepper to taste; coat evenly with glaze, reserving 1/2 glaze. Roll chops in pecans to evenly coat; place in baking dish and bake 20 to 25 minutes until desired doneness. Remove from oven, let cool and drizzle with remaining glaze before serving.