Step 1

Rub both sides of the chops with lime juice. Sprinkle with the Mesquite seasoning (or seasoning of your choice and rub in on both sides. Cover and place the icebox at least 3 hours. Remove the chops from the icebox about 30 minutes before cooking to warm.

Step 2

Add the oil to a large cast iron skillet over medium-high heat. When it first begins to smoke stir in 2 tablespoons of butter.

Step 3

When the butter begins to brown, add the chops and let cook for 4 minutes. Flip the chops over and cook an additional 4 minutes basting frequently with the butter and oil mixture.

Step 4

Remove the chops from the skillet and turn the heat to medium-low. Add the remaining 1 tablespoon of butter, garlic, onion and thyme. Stir occasionally until the garlic begins to brown. Stir in the heavy cream and let simmer for about 3 minutes, stirring occasionally.

Step 5

Stir in the wine and cook for 2 to 3 minutes, stirring occasionally. Add the chops back to the skillet and cook for 4 minutes. Place chops on a plate and pour over the remaining sauce. Serve immediately.