Goat Cheese Stuffed Pork Chops - cooking recipe

Ingredients

2 center-cut pork chops (thick cut bone in. 1 -1/2 to 2 inches thick)
4 ounces goat cheese, divided (Lively Run is very nice)
3 sprigs fresh thyme
1/4 cup celery, chopped fine
1/4 cup red onion, chopped fine
1 teaspoon butter
3 teaspoons oil
1/2 cup white wine (semi-dry. A good Riesling. Don't cook with what you wouldn't drink!)
salt and pepper

Preparation

heat 2 oil and butter over medium-high heat in a skillet.
insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
Work knife back & forth until the pocket is almost the full size of chop. Set aside.
Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
Return skillet to a medium-high heat and bring to temperature.
Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
Immediately reduce heat to a simmer and cover.
Cook at simmer 30 minutes or until internal temp is 160.
Once chops are done, remove & keep warm.
Discard thyme sprig.
Increase heat to high & add remaining goat cheese.
Stir pan sauce constantly until reduced by half.
Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.