Carefully rinse and dry the chops and rub with pepper and thyme. Heat the oil and butter in a frying pan and cook the chops over medium heat. Remove from the frying pan and wrap in aluminum foil.
Sauté the finely chopped onion in the remaining drippings. Add the sliced mushrooms and sauté them as well. Extinguish with a little bit of clear soup and add the chopped gherkins and the capers. Simmer for 5 minutes on low heat. Season with the juice of one lemon, salt and pepper and stir in the sour cream. Remove the seeds from the tomatoes, cut into small cubes and add to the sauce with the chopped herbs. Pour the sauce over the chops and serve with baguette and lettuce.