Heat oil in large nonstick skillet on medium-high heat. Cook pork slices for approximately 3 to 4 minutes per side. Use a meat thermometer to check for doneness without overcooking: cook to an internal temperature of 155°F – 160°F (68°C – 71°C). Transfer to plate; cover to keep warm. Add vegetables, ¼ cup (50 mL) chicken broth and olives to skillet. Cover and cook about 5 minutes, stirring occasionally until vegetables are hot and tender. Transfer to plate; cover to keep warm. Add remaining ½ cup (125 mL) chicken broth, cream cheese, garlic and any juices from the pork. Bring to boil; cook and stir for 1 minute. Remove from heat and gently stir in feta cheese and thyme. Drizzle pork and vegetables with sauce.