Place pork chops between two sheets of plastic wrap. Pound each chop until it is approximately 1/4 inch thick. You will need two shallow bowls, in the first one place the beaten egg, in the second one mix the panko, cheese, salt and pepper. Dip each side of the chops in the egg and then in the panko mixture. Press gently so the topping adheres to the chop. Heat the olive oil and butter in a large skillet until foamy over medium heat. Cook the pork chops for approximately 3-4 minutes per side or until lightly brown. Remove from the skillet, top with chopped fresh thyme and serve with a lemon wedge.