Crusted Lamb Chops with a "Sweet Hoppy" Reduction

I found a recipe for veal chops but when I went to Costco to buy them, they didn't have any.  So, I picked up some lamb chops and decided to use the same gist of the recipe & marinade for them!  I found the original recipe here.  I saw the reduction recipe on Foodgawker but can't find the exact site again.

Ingredients:

2 lamb chops, trimmed of excess fat
2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
2 large garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon olive oil

Sweet Hoppy Reduction1/2 c dark beer (I only had Lite beer but I think it'd be better with dark)1-2 Tbsp Honey
1 Tsp garlic1 Tbsp Corn Starch

1. Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray (if you have a baking rack, place that on top of the baking sheet and spray that with non-stick spray, as seen above. This will allow your chops to have a nicer crust on them).

2. Combine the parsley, thyme, garlic, and salt in a pie dish.  Press each side of the chops into the mixture and set aside.  

3. In the same large skillet, heat 1 tablespoon of olive oil over high heat.  Cook on each side for 2-3 minutes, until a nice brown crust forms. 

4. Place the chops on your prepared baking sheet and cook for 15-20 minutes, until cooked through and a meat thermometer reads 140 degrees F. Cover and allow the chops to rest for 5-8 minutes.  The temperature will rise about 5 degrees as the chops rest.

5. For the  reduction, whisk the beer, honey & garlic together and pour in pan that you used to sear the chops.  Slowly add corn starch and continue stirring.  Once it's thickened, remove from heat and pour over the chops.  Serve immediately.