Step 1Combine the pine nuts, orange peel, parsley, one clove minced garlic and one-fourth teaspoon salt and set aside.
Step 2Thin each chop by pounding gently with a meat pounder, hitting as close to the bone as possible. Season both sides of the chops with salt and pepper and rub into the surface.
Step 3Lightly coat the chops with the flour, shaking off any excess.
Step 4Heat 1 tablespoon butter and the olive oil in a large skillet until sizzling. Add the lamb chops and cook until medium or medium-rare and browned on both sides, 7 to 8 minutes. Remove the chops from the skillet and keep warm while preparing the sauce.
Step 5Pour out all but 1 tablespoon of fat from the skillet. Add the minced shallot and remaining minced garlic to the drippings and saute until tender, about 1 minute. Add the red wine and deglaze the pan, stirring up any browned bits. Bring the mixture to a simmer and cook until reduced to one-fourth cup, about 2 to 3 minutes. Stir in the beef stock. Bring to a simmer and cook until reduced to 1 cup, about 4 to 5 minutes.
Step 6Return the lamb chops to the skillet over medium heat. Spoon sauce over the chops and cook until hot and nicely glazed, about 2 to 3 minutes.
Step 7Remove the chops from the skillet. Add the remaining tablespoon cold butter to the sauce in small pieces so the sauce thickens and has a nice sheen.
Step 8Arrange the chops on plates or a platter and spoon sauce over them. Top each chop with a spoonful of the pine nut, orange peel and parsley gremolata.