For the truffle crust, strip the leaves from 1 thyme branch, chop finely. Cut truffle into 1-2 mm cubes. Cream butter and truffle butter with the whisks of an electric hand mixer. Season with salt and pepper. Add minced thyme leaves, truffle and white bread and stir until smooth. Pour into a piping bag without a nozzle. Pipe a roll (2-3 cm dia.) on parchment paper, roll up and refrigerate for 4 hours.
2. halve the shallots. Heat olive oil and fry the chops over high heat for 1/2 min on each side until golden brown. Reduce temperature to half and add shallots, remaining thyme and rosemary. Roast chops another 2-3 min on each side. Season with salt and pepper. Place chops on a baking sheet lined with aluminum foil.
Roll the solid truffle butter mixture out of the parchment paper and cut into 2-3 mm thick slices. Spread slices evenly over the chops and bake under the heated oven broiler on the 2nd rack from the bottom until golden brown. Serve immediately.