Begin by patting the lamb loin chops dry with paper towels, ensuring they’re moisture-free for a good sear. Season each chop generously with salt, black pepper, fresh thyme leaves, and minced garlic, rubbing the spices into the meat. Let them sit for about 10 minutes to absorb the flavors while you heat the skillet.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the skillet, leaving space between each one. Sear for about 3-4 minutes on each side until they are beautifully browned, and reach a medium-rare temperature of 135°F (57°C). Transfer the perfectly seared chops to a plate and loosely cover with foil to rest.

Lower the heat to medium and in the same skillet, pour in 1 cup of chicken broth to deglaze the pan. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom. Stir in 1/2 cup of heavy cream, 2 tablespoons of Dijon mustard, fresh thyme, and if desired, a dash of Worcestershire sauce. Let the mixture simmer for about 3-4 minutes until it thickens slightly, creating a rich sauce.

Return the rested lamb chops to the sauce, allowing them to soak up the flavors for another minute. Alternatively, serve the lamb on individual plates and generously spoon the mustard thyme sauce over the top. For an elegant touch, garnish with extra thyme sprigs before serving.