Pat the chops dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp pepper. Leave them on the counter for 15 minutes while you slice the mushrooms 5 mm thick and crush the garlic.

Heat 1 tbsp oil and 15 g butter in a 30 cm / 12-inch heavy skillet over medium-high until the butter foam settles, about 2 minutes. Add the mushrooms in a mostly single layer and leave them alone for 3 minutes. Stir, then cook 5 to 6 minutes more until the liquid has evaporated and the edges are browned. Add the garlic, thyme, and 1/4 tsp salt, cook for 1 minute, and move everything to a bowl.

Wipe the skillet with paper towel and return it to medium-high heat with the remaining 1 tbsp oil until it shimmers. Sear the chops 3 to 4 minutes per side until deep golden and a thermometer in the thickest part, away from the bone, reads 145 F / 63 C. If it reads lower, keep cooking in 30-second increments. Move the chops to a plate and tent loosely with foil.

Lower the heat to medium. Pour in the wine and scrape up the browned bits with a wooden spoon. Simmer for 2 minutes until reduced by about two-thirds, then add the stock. Simmer 3 to 4 minutes until slightly syrupy and the sauce coats the back of a spoon.

Return the mushrooms to the pan and stir. Take the skillet off the heat, discard the thyme stems, and swirl in the remaining 15 g cold butter, the lemon juice, and the parsley. Taste and add a pinch of salt if needed.

Set a chop on each plate, pour the juices from the resting plate into the sauce, and spoon the mushrooms over the veal. Serve right away.