Lamb Loin Chops with Pan Sauce

I like to make lamb once in a while for something different, and typically I buy it at Costco, but this time, I found some that looked great for a decent price at a supermarket.  While it was tasty, it wasn't quite as good in quality as that which I get at Costco.  Most recipes I find for lamb involve mint; I personally do not prefer it in main dishes, as it is a flavor I associate with dessert.  This recipe did not have it, so I was pleased at first to find it.  The ingredients list was stuff I had on hand (apart from the lamb), so it seemed a good plan...until I clicked on the actual instructions part.  Oh là là, sooooo long!  It's not that the instructions were difficult or very involved--it was the wordy explanation of all of them.  Pretty much the equivalent of asking a young child how to make something: you do get the instructions, yet you also get a ton of details with them that you really don't need.  I modified the ingredients slightly, wrote down a pared-down version of the instructions, then ended up changing them a little as I cooked.  It was worth the effort, but is not my favorite yet by far.  Here is the original link, should you have time on your hands:
http://www.instructables.com/id/Lamb-Loin-Chops-with-Pan-Sauce/

Ingredients:

1 sprig of fresh rosemary
3 sprigs of fresh thyme
2 T. olive oil, divided
2 T. honey, divided
2 T. balsamic vinegar, divided
1 tsp. salt
freshly ground pepper, to taste  (I think I used around 1/2 tsp.)
1/2 tsp. bottled minced garlic
1 medium shallot, minced, divided
1/3 to 1/2 c. chicken broth (not sure, as I did not measure)
1 T. butter

Instructions:

1. Place the fresh herbs in a medium bowl.  Add 1 T. each of olive oil, honey, and balsamic vinegar.  Add salt, pepper, garlic, and 1 T. of the minced shallot.  Stir to combine.

2. Add lamb chops to mixture and turn to coat.  Let rest in mixture for a few minutes.

3. Heat a skillet (I used cast iron) over medium-high heat and add remaining 1 T, of olive oil.  Transfer lamb from bowl to skillet, reserving sauce.  Cook until nicely browned on both sides and internal temperature is 135°F (if you exceed 140°F, you risk the meat becoming tough and losing flavor).

4. Transfer chops to a plate and reduce heat to medium.  Add remaining shallot and cook for around 1 minute.

5. Add chicken broth to deglaze plan, stirring to scrape up browned bits.

6. Add reserved sauce to pan (including herbs), plus remaining 1 T. of honey and 1 T. of balsamic vinegar.  Cook for additional 1-2 minutes.

7. Remove from heat and let cool for around 3 minutes.  Remove herbs as best you can (you may not get all pieces, this is ok), discard.  Add butter and stir until melted and combined in sauce.

8. Return chops to pan and coat in sauce.  Serve chops with desired amount of sauce and enjoy!  (I served with rosemary potatoes, which was a perfect pairing :))