Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
Note: Nutritional analysis is per serving.