Cut the rack into single bone chops. Season the chops on both sides with salt, pepper and thyme. Meanwhile, get a large pan hot, such as a 12 inch cast iron skillet. If you don’t have a hood vent, consider putting the pan on a grill so the house doesn’t get smoky.
When the pan is hot, just before you put the chops in the pan, season the cut sides of the chops with the mushroom flour, resisting the urge to toss or coat them completely since the mushroom powder will burn if it’s on the fatty cap portion of the chop.
Put the chops fat cap-side down in a hot pan (or a cast iron pan on a grill if you don’t have a hood vent in the house) and cook on medium-high heat until the fat has rendered out and the fat is nicely browned.
Flip the chops over to cook the seasoned sides of the chops until done to your liking, then allow to rest on a cutting board for a few minutes while you toss the salad, adding the lemon juice at the end to taste.
Arrange 4-6 oz (roughly ½ - ¾ cup) of the vegetable salad on each plate, arrange two of the chops with the bones pointing away from the diner, drizzle with a splash of lemon, garnish with the chives and serve.