CREAMY Dijon Sauce: Whisk dry mustard and water until well blended. Stir in all remaining ingredients except oil. Gradually whisk in oil until well blended. Refrigerate until ready to use.
SPICED Tomato Chutney: Heat oil in stockpot on medium-high heat. Add mustard and nigella seed; cook and stir until fragrant.
STIR in bay leaves, shallots, garlic and ginger. Cook and stir 6 min. or until shallots are tender. Stir in salt and remaining seasonings; cook and stir until seasonings are aromatic.
DEGLAZE pan with vinegar. Stir in tomato paste; cook until thickened. Stir in remaining ingredients. Cook on medium heat 45 to 50 min. or until thickened to jam-like consistency. Cool. Refrigerate until ready to use.
MUSTARD-CHICKPEA Salad: Combine ingredients.
FOR each serving: Season 1 chop with salt and black pepper. Grill on medium heat 9 min. on each side or to desired doneness. Let stand 6 min.
TOSS 1 cup Mustard-Chickpea Salad with 2 Tbsp. Creamy Dijon Sauce.
MOUND 1/2 cup Mustard-Chickpea Salad onto serving plate; top with chop, 2 Tbsp. Spiced Tomato Chutney and additional 1/2 cup Mustard-Chickpea Salad. Drizzle chop and plate with 1 tsp. oil.