Rub lamb chops with garlic and season with salt and pepper, set aside.
Melt butter in a fry pan Saute onions in butter until caramelized.
Broil chops while sauteing onions, about 3 inches from heat for about 4-8 minutes each side or until done to your liking, place on platter and cover with sautéed onions.
Serve at once with sherry sauce.
If you prefer, you can fry the chops in the onion pan, put onions aside and keep warm, after frying chops, put under onions on platter and keep warm while deglazing pan with sherry, sprinkle pan with a little flour, salt and pepper,add sherry and whisk up bits, boil to thicken and pour over chops and onions.
Combine 1 1/2 cups tomato juice, Worcestershire sauce, bacon bits, and butter in the top of a double boiler over direct heat; simmer for 10 minutes.
In a small bowl whisk together 2 1/2 tablespoons flour and 1/4 cup tomato juice, whisk slowly into the simmering sauce; season with salt and pepper and simmer until thickened.
Place pot over hot water and add sherry, bring to simmer, just until hot.