Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 tablespoons oil in 12- inch nonstick skillet over medium-low heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add almonds and coconut and cook, stirring often, until golden brown, about 4 minutes.

Transfer almond mixture to shallow dish and stir in thyme. Spread coconut flour in second shallow dish. Lightly beat eggs, water, ¾ teaspoon salt, and cayenne together in third shallow dish.

Pat pork chops dry with paper towels. With sharp knife, cut 1/16- inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Sprinkle chops with remaining ½ teaspoon salt and pepper. Dredge each chop in flour, dip in egg mixture, letting excess drip off, then coat with almond mixture, pressing gently to adhere; transfer to plate.

Wipe skillet clean with paper towels. Heat 2 tablespoons oil in skillet over medium heat until shimmering. Place 2 chops in skillet and cook until deep golden brown and crisp, turning once, and pork registers 140 degrees, 3 to 5 minutes per side, adjusting heat as needed.

Drain chops briefly on paper towels, then transfer to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining chops. Serve with lemon wedges.