Combine orange juice with soy, sugar, garlic, pepper and thyme. Set aside.
Score chops about 1/8 inch deep with a criss-cross pattern on each side. Place in glass or stainless steel dish in a single layer. Pour marinade over chops and let sit at least 30 minutes. Drain and reserve marinade.
Heat butter and oil in a large, heavy skillet until hot. Pat chops dry and saute over high heat for 3 minutes on each side, browning well.
Reduce heat to low and pour reserved marinade over chops. Cook until done, about 8 to 10 minutes longer. Remove chops to a heated platter.
Reduce marinade in the skillet to 1/3 cup. Pour over cooked chops and serve immediately.
