Preheat oven to 180`c. Combine the bread crumbs and mustard in a small mixing bowl. Sear rack in a pan with a little oil over high heat. Transfer to a roasting pan. Coat the meat with the mustard crumb mixture by patting it on. Using a meat thermometer, cook until the rack’s internal temperature reaches 60`c. Remove and allow to rest about 10 minutes before cutting into individual chops. While the rack is cooking, cut the apples into thick slices. Heat a sauté pan on high. Add the sugar and sauté until it begins to caramelize, turning into liquid and turning light amber. Add the butter and melt, combining with the caramel. Add the apples, toss to coat them on all sides with the caramel. Add the whiskey, scraping the bottom of the pan to get all the caramel. Cook off alcohol for 1-2 minutes and serve.