Preparation

• Position a rack in the center of the oven and heat to 375°F. Heat the oil in an ovenproof 12-inch skillet over medium-high heat. Season the lamb chops well with salt and pepper. Working in batches, cook the chops, flipping once, until golden brown, 4 to 5 minutes total. Transfer to a plate, then repeat with the remaining chops.
• Lower the heat to medium, add the garlic and thyme to the skillet, and cook, stirring, until fragrant, 5 to 10 seconds. add the wine and cook, scraping up any browned bits from the bottom of the skillet. Whisk in the lemon juice, mustard, and brown sugar, and cook for 2 minutes more. Return the chops to the skillet, and transfer to the oven. Roast until done to your liking, 8 to 10 minutes for medium rare (135°F).
• Remove the chops from the pan and tent with foil. Add the cream to the skillet and cook, stirring, over medium-high heat until the sauce thickens slightly, another 3 to 4 minutes. Serve the chops with the sauce, and garnish with the chives.