Season the lamb chops on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat a large skillet over medium-high heat and add the olive oil. When hot, add 1 tablespoon of the butter and add the chops. Cook about 4 minutes per side for medium-rare. Transfer to a platter and cover to keep warm while you make the pan sauce.

Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes. Add the white wine and cook until reduced and peppers are tender, about 2 minutes. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes. Add the pepper jelly and crushed red pepper and stir to combine. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the mint and the remaining 2 tablespoons of butter. Season with remaining 1/4 teaspoon of salt and a pinch of pepper. Serve the sauce with the warm lamb chops, about 1/4 cup per person.