2–1/2 ounces blue cheese, crumbled (we used Gorgonzola)
Preheat the oven to 400°F.
Place the pork chops between 2 sheets of plastic wrap and pound them to an even thickness of about 1/2-inch.
Coat both sides of the chops with a bit of olive oil, season with salt and pepper and set aside.
Place an oven-proof frying pan large enough to accomodate the chops in a single layer over medium heat. Add the butter and 1 tablespoon of olive oil.
Once the butter has melted, add the pears and minced shallot. Sauté for 3 to 4 minutes, then add the thyme. Continue cooking until the pears are tender, 3 to 4 minutes longer, then transfer the mixture to a small bowl and set aside to cool.
Return the pan to the stove, add a little more olive oil and increase the heat to medium-high. Add the chops in a single layer and cook for 1 minute per side. Remove the pan from the heat.
Add the Gorgonzola cheese to the bowl containing the sautéed pears and combine thoroughly. Spoon 1/4 of the mixture on top of each pork chop and place the pan in the oven.
Bake just long enough for the Gorgonzola to melt, 3 to 4 minutes (do not overcook).