In a small bowl combine bread crumbs, mustard seed, salt, and black pepper. Trim and discard fat from chops. Coat chops with bread-crumb mixture, pressing firmly to coat evenly. Cover. Set aside.
In a medium saucepan bring broth to boiling; reduce heat. Add beans and sweet pepper. Cover. Cook mixture over medium-low heat for 8 to 10 minutes or until just tender for fresh lima beans, or according to package directions for frozen lima beans. Remove from heat. Drain. Stir in butter, snipped thyme, and hot pepper sauce. Set aside; keep warm.
Meanwhile, in a large skillet heat oil over medium-high heat. Cook chops, uncovered, for 6 to 9 minutes, turning once. Reduce heat to prevent overbrowning, if needed. (An instant-read thermometer inserted into the thickest portion of the chop should register 145 degree F for medium-rare doneness or 155 degree for medium doneness). Drain on paper towels.
To serve, spoon cooked beans onto 4 serving plates. Serve 2 chops on each plat alongside beans. Top with thyme sprigs, if desired. Makes 4 main-dish servings.