Wash the thyme, shake dry, remove the leaves and chop finely, except for something to garnish. Mix butter, lemon juice and about half of the thyme thoroughly with a fork, season with salt.
Put the butter mixture as an elongated round strip on a piece of foil. Roll up, thereby forming a firm roll. Keep cold.
Prepare the lentils according to the package instructions, drain and put them in a sieve to drain. Peel carrots and celery and cut into small cubes. Clean and wash the leek and cut into fine strips.
Wash parsley, shake dry and chop coarsely. Heat 2 tablespoons of oil in a frying pan. Brown the carrots and celery in it, sprinkle sugar over it, caramelize. Deglaze with vinegar and stock. Mix in leek, parsley and lentils, season with salt and pepper.
Mix together the rest of the thyme, honey, whiskey, pepper and 1 tablespoon of oil. Wash chops, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Fry meat on each side for about 4 minutes.
Coat with the marinade shortly before the end of the frying time. Arrange lentil salad, meat and butter mixture on plates, garnish with remaining thyme.