2) Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
3) Place the oil in a large cast iron frying pan over a medium-high heat. Sear each chop for 2-3 minutes, then flip and sear the other side for an additional 2 minutes. Remove from the skillet to a plate and set aside.
4) Add the thyme, onion, garlic and 1-2 tablespoons of the seasoned flour and cook until slightly caramelised, about 2-3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the pan.
5) Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18-20 minutes.
Remove the chops and sauce to a platter and serve.