Heat a large skillet over medium high heat. Brush chops lightly with oil and brown on each side.
Combine lemon juice and flour, stir into skillet with beef broth, green onions, garlic, thyme, salt, and pepper. Bring to boiling, cover tightly and cook over low heat for 5 - 6 minutes until chops are just done.
Remove chops to a serving platter, keep warm.
Cook broth mixture, uncovered, over medium - high heat until sauce thickens slightly.
Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often.
Spoon the sauce over chops. Sprinkle with cooked red pepper.