For the pork chops:

1. Place the coarsely chopped garlic cloves, lemon juice, thyme, olive oil and a few gratings of black pepper in a shallow dish that will snuggly fit the pork chops. Mix lightly.
2. Add the chops, turning them around to coat on both sides.
3. Let stand at room temperature for 1 hour, turning them once.
4. Heat a skillet over medium-high heat.
5. Season the chops with salt to taste. 
6. Add a tablespoon of olive oil to the skillet when it's hot, and add the pork chops.
7. Cook over medium heat until seared on both sides, 2-3 minutes per side for thin chops, a little more for thicker ones.
8. Serve immediately with the salsa verde and roasted potatoes or cooked rice.

For the salsa:

1. In a large bowl (if using the immersion blender) or the bowl of a food processor, put shallot, basil leaves, capers and mustard.
2. Add olive oil (about 1/4 cup), a little salt and black pepper and start to process. Check for saltiness and add more oil if it’s dry until you have a creamy salsa.
3. Keep covered in a jar in the fridge with a thin layer of olive oil on top.