Preheat the oven to 400F.

Place the chops on a board and pat dry with paper towels.

Season with the salt, pepper and thyme, rubbing with your fingers to press the seasonings into the meat.

In a large ovenproof skillet, heat the oil over medium-high heat until shimmering.

Add the chops and cook until well- browned, 3-4 minutes per side.

Transfer the skillet to the oven and roast until a meat thermometer inserted in the chops registers 145F., 5 to 7 minutes, depending on the thickness.

Remove the chops from the oven, transfer to a plate and cover to keep warm.

Drain off and discard the fat.

In the same skillet, heat two tablespoons of the butter until sizzling.

Add the garlic and shallot and saute until tender, about one minute.

Sprinkle in the flour and cook for two minutes more.

Whisk in the wine and chicken stock and bring to a boil over high heat, scraping up the browned bits in the bottom of the pan.

Reduce the heat to medium-high and cook, uncovered, until the liquid is reduced by half, about five minutes.

Stir in the capers, lemon zest, lemon juice, hot pepper sauce (if using), and parsley and simmer 1-2 minutes more.

Add the remaining two tablespoons of butter to the pan 1/2 tablespoon at a time, shaking the pan between additions until the butter melts and the sauce looks smooth.

Season to taste with salt and pepper.

Pour the sauce over the pan-roasted chops and serve.