Flatten with a meat mallet, coat with olive oil, salt, pepper, and garlic. Melt butter in a large cast iron. As it begins to foam, add your fresh thyme leaves, and then your pork chop. Brown on each side, tossing the butter back on the butter as it cooks by tilting pan to let excess butter pool at the corner of the pan, which will allow you to scoop it onto the pork chop.