Step 1Pat any moisture from the surface of the pork chops. Rub both sides of each chop with the cut clove of garlic. Season with one-half teaspoon salt and one-fourth teaspoon freshly cracked black pepper.
Step 2Heat the butter and oil in a heavy 10-inch saute pan over medium-high heat. Add the pork chops and brown both sides of the pork, about 5 to 6 minutes on each side. During the last minute of cooking turn the pork chops on end to sear the edges. Remove the chops from the skillet to a plate, cover and keep warm.
Step 3Add the minced garlic to the skillet and saute about 10 seconds. Add the tomatoes, stirring to scrape up the browned bits in the bottom of the pan.
Step 4Stir in the chicken broth to deglaze the pan. Add the thyme, orange peel and olives. Bring to a simmer and cook 1 minute. Season to taste with salt and pepper. Add the browned pork chops with any drippings back into the pan.
Step 5Simmer 5 to 8 minutes, stirring the sauce occasionally, until the pork chops are still pink in the center.