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1. Preheat ovenproof large cast iron skillet on high heat.
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2. Dry off the pork and season with salt and pepper.
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3. In a bowl, mix together four tablespoons of sweet butter with chopped anchovies, parsley, and chili flakes. Reserve half the butter mixture for finishing the sauce, be sure to store it in a refrigerator to firm up.
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4. Heat oil and pancetta in a second ovenproof large cast iron skillet over medium-high heat. Cook until the pancetta is rendered and crispy. Remove from the pan and set aside until you are ready to plate.
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5. Place chops down in the first skillet and cook until first side is deep golden browned, about 2 minutes. Turn chops over and let brown again, keep pan very hot.
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6. Dollop an equal amount of HALF the butter mixture over top of each chop, letting excess run into skillet. Add your garlic cloves and whole thyme sprigs and baste the pork.
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Position the protein away from you, in the upper half of the pan, so it won't interfere with your spooning. Then follow its natural shape while you drizzle the hot oil and butter mixture over each chop. If the meat is longer horizontally in the pan, spoon the juices from one side to the next. If it's longer vertically, spoon the juices over the top of the protein, and let them drip down over the rest of it. Keep basting following a circular movement with the spoon until the meat becomes brown and crispy. Cook the chops to an internal temperature of 130u00b0 to 140u00b0 Fahrenheit.
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Transfer chops to a serving platter to rest, remove the whole cloves of garlic and thyme sprigs, add the rest of cooled butter to the pan and whisk in rapidly off the heat. This will thicken sauce. Add fresh thyme and lemon zest, add salt and pepper to your liking.
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Top each chop with a spoonful of sauce, being sure that a few pieces of pancetta end up on each chop and serve hot.
