Drizzle chops with olive oil, season with salt and pepper and set aside.
Heat a medium frypan over med/high heat, add olive oil, breadcrumbs and thyme and fry until golden and crisp. Season with salt & pepper and set aside.
Heat a large frypan over med/high heat, add olive oil, onion and garlic and sauté until onion has softened.
Add peas and stock, simmer for five minutes, season with salt and pepper and add lemon zest. Transfer to a food processor and pulse to form a coarse puree.
Heat a grill pan or BBQ to high, cook chops 4 minutes on both sides for medium doneness and allow to rest for 3 minutes.
Grill lemon halves until charred.
To serve, spread pea puree onto plates and top with the chops.
