Cut zucchini and bell pepper into slices. Peel onion and cut into small cubes. Peel the potatoes and cut. Heat the canola oil and fry potatoes until golden brown, salt, add the thyme. Fry chops in butter in a grill pan for 3 minutes on each side. Season with salt and pepper, add the passed through a press garlic clove. Fry zucchini and peppers in the same pan. Serve chops with vegetables and potatoes, sprinkled with thyme.