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Place pork in 15 x 10 x 2-inch glass baking dish. Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic. Rub mixture over both sides of pork chops. Cover and refrigerate at least 1 hour and but no longer than 1 day. Place pork chops onto baking sheet. With flour, sprinkle each chop lightly. Add salt and pepper to taste. Over high heat, warm oil in large nonstick skillet. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Place all pork back into skillet. Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly. Place pork chops onto platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds. Add salt and pepper to taste. Pour sauce over pork and serve.