Pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops into 3/4" or 1" thick portions.

Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper, and 1/4 tsp thyme.

Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops with it. Cover and refrigerate for at least 1 hour or overnight.

Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on thickness and desired doneness.

Transfer seared lamb chops to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.

For the pan sauce, spoon out excess oil from the pan, leaving 1 to 2 Tbsp. Add 1/2 cup stock and simmer for 2 minutes. Turn off heat and swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.