In ziploc bag, combine wine or broth, 1 T. thyme and garlic; add pork. Seal bag and shake to coat. Refrigerate for 30 minutes.
Turn and refrigerate 30 minutes longer.
Drain and discard marinade.
In shallow bowl, combine bread crumbs, salt, pepper, and remaining thyme. Coat pork chops on both sides with crumb mixture.
In nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and meat thermometer reads 160°.