Baked Stuffed Pork Chops

• 2 center-cut pork chops (thick cut boneless. 1 -1/2 to 2 inches thick)
• 4 ounces goat cheese, divided
• 3 sprigs fresh thyme
• 14 cup celery, chopped fine
• 14 cup red onion, chopped fine
• 1 teaspoon butter
• 3 teaspoons oil
• 12 cup white wine (semi-dry. Don't cook with what you wouldn't drink!)
• salt and pepper

1. Spray rimmed baking sheet with nonstick spray and place on lower-middle rack of oven.
2. Preheat to 425F.
3. Heat 2 oil and butter over medium-high heat in a skillet.
4. Insert paring knife into chop at end away from bone and open a 2 inch hole almost to bone.
5. Work knife back and forth until the pocket is almost the full size of chop.
6. Set aside.
7. Saute celery in melted oil/butter mixture for 3-4 minute.
8. Add chopped onion and saute for 5-6 minutes more.
9. Remove onions and celery with slotted spoon, reserving as much oil/butter combination as possible.
10. Remove skillet from heat.
11. Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery and onion in a bowl and allow cheese to slightly melt from the heat of the vegetables.
12. When mixture is cool enough to work with (3-5 minutes) divide stuffing into thirds and stuff chops with 1/3 each, reserving 1/3 of stuffing.
13. Do not be afraid of over stuffing.
14. Season both sides with salt and pepper.
15. Return skillet to a medium-high heat and bring to temperature.
16. Sear stuffed chops, turning once until browned on each side, about 2-3 minutes per side.
17. Once chops are browned remove from skillet, place on sheet in oven and bake until done, turning once.
18. About 4-5 minutes per side.
19. Once chops are done, remove to plate, tent with foil & keep warm.
20. 1While chops are baking, add the 1/2 cup of wine the remaining stuffing, cheese and the remaining sprig of thyme to the skillet; bring to boil.
21. Immediately reduce heat to a simmer Stir pan sauce constantly until reduced by 1/2.
22. Plate with Jasmine or Basmati rice and green beans.
23. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

center, goat cheese, thyme, celery, red onion, butter, oil, white wine, salt

Taken from www.food.com/recipe/baked-stuffed-pork-chops-396101 (may not work)