Place pork between two sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Place egg white in a shallow dish. Combine Panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in Panko mixture, pressing gently with fingers to coat. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3-4 minutes on each side or until lightly browned. Squeeze one lemon wedge over each pork chop; sprinkle each evenly with thyme.
