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