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1
Melt butter in a medium skillet over medium high heat, add onion, ham, and carrot, and cook until onions are soft and ham is just beginning to crisp, about 4 minutes. Add port and vinegar and cook until almost totally reduced, about 2 minutes, then add stock, bay leaves and thyme, bring to a simmer and reduce by half, about 20 minutes.
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2
Mix cornstarch with 2 tablespoons water and add to simmering sauce; once sauce has thickened, season to taste with salt and pepper.
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3
Place rib chops on a cutting board, and using a mallet, gently flatten each chop until it is 1/2 inch thick. Do your best to ensure that the meat stays attached to the bone.
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4
Combine ham, parsley and breadcrumbs on a plate and mix with your fingers until well combined. On separate plates, place flour and beaten eggs. Season the flour with salt and pepper.
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5
Bread each chop by coating it first in flour, then with egg, and finally with breadcrumb mixture. Repeat with remaining chops and reserve on a separate plate.
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6
Pour 1/4 inch of vegetable oil in a large skillet, and heat over medium high heat until shimmering. Add breaded lamb, making sure to not crowd the pan, and cook until breading is brown, about 4 minutes per side. Serve with mashed potatoes and peas, passing the sauce along side.
