Wine is not considered a Phase 1 ingredient.  However, most of it is cooked off. Season lamb chops with salt and pepper.Heat a large skillet over medium-high heat until very hot. Brown chops in two batches, about 1 minute per side, moving them as little as possible in pan. Return all chops back to pan, reduce heat to low and cook 5 minutes for medium doneness. Transfer to a plate.Pour red wine into pan (if using) and increase heat to high. Cook wine until almost completely evaporated, 1 minute, scraping up any browned bits with a wooden spoon. Add broth and thickener; stir well. Bring to a boil, cook 1 minute more, then remove from heat.Stir in mustard and butter. Arrange 2 lamb chops on each serving plate and serve with the sauce.