Step 1: Preheat your oven to 375°F (190°C). Pat the pork chops dry with paper towels.
Step 2: Using a sharp paring knife, cut a pocket into the thick side of each pork chop, being careful not to cut all the way through to the other side.
Step 3: In a small bowl, combine the crumbled Gorgonzola, diced pear, crushed hazelnuts, and fresh thyme. Mix gently until combined.
Step 4: Stuff each pork chop pocket with a generous amount of the cheese and fruit mixture. Secure the opening with one or two toothpicks.
Step 5: Season both sides of the pork chops liberally with salt and black pepper.
Step 6: Heat the olive oil and butter in a large oven-safe skillet (cast iron is best) over medium-high heat.
Step 7: Once the skillet is hot, sear the pork chops for 3-4 minutes per side until a deep golden-brown crust forms.
Step 8: Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
Step 9: Remove the skillet from the oven and transfer the chops to a plate. Let them rest for 5 minutes before removing the toothpicks and serving.