Preheat the oven to 400 degrees F.
Season the racks with Essence. Place the racks, bone side up on the grill and cook for 2 minutes. Remove from the grill and cool. Smear each chop with Creole Mustard. In a mixing bowl, combine the pistachios and bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Dredge each rack in the bread crumb mixture, coating each rack completely. Place the racks on a parchment lined baking sheet and place in the oven. Roast the chops for 12 to 15 minutes for medium rare.
In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and cayenne. Cook for 3 minutes, stirring. Add the tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat and continue to cook for 2 minutes.
Remove the chops from the oven and rest for about 2 minutes before serving. To serve, mound the potatoes in the center of each plate. Spoon the sauce around the potatoes. Slice each rack into individual chops. Arrange three chops around each mound of potatoes. Garnish with green onions.
Combine all ingredients thoroughly.
Put potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer until fork tender, about 12 to 15 minutes. Remove pan from heat and drain potatoes. Put potatoes back into the pot and return to heat. Cook for 2 to 3 minutes, stirring constantly to dehydrate potatoes. Remove from heat and add butter and soft goat cheese. Use a hand held masher to mash potatoes to desired consistency. Add cream until desired smoothness is achieved. Season with salt and pepper.