Preheat oven to 425 ℉. Line a rimmed baking sheet with aluminum foil.
In 12″ skillet, heat olive oil on medium-high until very hot. Season pork chops with 1/2 tsp salt. Add pork to skillet; cook 3 minutes per side or until deep golden brown. Transfer to baking sheet; bake for 10 minutes, or until cooked (145 ℉).
Reduce heat under skillet to medium-low. Add shallots and thyme. Cook 2 minutes, stirring. Whisk in chicken stock, Greek yogurt and pepper. Simmer 2 minutes, scraping up browned bits.
Serve pork with pan sauce.
The creamy pan sauce makes these chops seem like fancy restaurant fare.
Serve this with vegetables like roasted potatoes and green beans.