In a small pot over medium heat add the zest and juice, sugar, both mustards and garlic. Stir well to combine and bring to a simmer and cook for 5 minutes until thickened slightly. Set aside until needed.
Set a large griddle pan over medium high heat. Brush the chops with oil and fry them for 3 minutes a side. Brush the chops with the glaze and cook for a further minute per side. Remove the chops from the pan to rest.
Brush the spring onions with a little olive oil and grill them over high heat until charred. Serve the chops with extra glaze and the charred spring onions.