Preheat the oven to 200 °C.
Pour the oil into the roasting pan and heat in the oven for about 5 minutes.
Place the potato wedges, pears and onion in the hot oil and stir to coat with oil.
Roast for 30-40 minutes or until golden brown.
Mix the blue cheese and thyme.
Remove most of the fat from the chops and make a horizontal slit in the meat, cutting it all the way to the bone.
Fill the pocket in each chop with the blue cheese mixture and secure with cocktail sticks.
Arrange the chops on a greased baking sheet.
Season with salt and black pepper.
Heat the oven grill until very hot and grill the chops for about 8 minutes on each side or until golden brown.
Sprinkle with the lemon juice and serve with the roasted pear mixture.
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