Start by patting the lamb loin chops dry with a paper towel to ensure a good sear. Season both sides generously with salt and freshly ground black pepper, followed by a sprinkle of fresh thyme leaves and minced garlic. Let the seasoned chops rest while you heat the skillet.

In a large skillet, heat olive oil over medium-high heat until shimmering. Carefully add the lamb chops, searing for about 3-4 minutes on each side until they achieve a golden crust and internal temperature reaches 130-135°F (54-57°C) for medium-rare. Transfer to a plate and cover with foil to rest for 5 minutes.

Using the same skillet, reduce the heat to medium and add chicken or beef broth, scraping up any brown bits from the bottom of the pan. Allow the broth to reduce for 2 minutes before stirring in heavy cream, Dijon mustard, fresh thyme, and Worcestershire sauce. Simmer for 3-4 minutes until thickened slightly.

Place the rested lamb chops on a serving platter. Drizzle the creamy mustard-thyme sauce generously over the lamb and garnish with additional thyme sprigs before serving immediately.