Trim fat from chops and set chops aside. Remove the stems from the sorrel. Melt 2 tablespoons butter in a large frying pan. Cook the chops on both sides until they are browned on the outside and pink in the middle. Transfer to serving dish and keep warm. Pour fat from frying pan. Add the sorrel and cook for a couple of minutes. Add the wine and cook over high yeat for 3 minutes. Add the cream and remaining butter. Season to tastee with salt and pepper. Pour sauce over lamp chops and sprinkle with mint. Serve immediately.