Heat the oil and butter in a large heavy bottom pan over medium-high heat.

Meanwhile, season the meat on both sides with salt and pepper. Add chops to the pan, then add the thyme and shallots.

Cook the first side for 7-10 minutes until you see the sides start to turn from pink to white at the bottom.

Occasionally baste the chops with the butter in the pan. Try not to move the chops around, they'll crisp up better if left undisturbed.

Flip the meat and continue to cook for 5-7 minutes until the sides change from pink to white.. Baste the meat as you go allowing the top and bottom to become deeply brown.

Remove meat from pan and let rest for at least 5 minutes. Divide among four plates.