Baked Stuffed Pork Chops

1. 1

   Spray rimmed baking sheet with nonstick spray and place on lower-middle rack of oven.

2. 2

   Preheat to 425F.

3. 3

   Heat 2 oil and butter over medium-high heat in a skillet.

4. 4

   Insert paring knife into chop at end away from bone and open a 2 inch hole almost to bone.

5. 5

   Work knife back and forth until the pocket is almost the full size of chop.

6. 6

   Set aside.

7. 7

   Saute celery in melted oil/butter mixture for 3-4 minute.

8. 8

   Add chopped onion and saute for 5-6 minutes more.

9. 9

   Remove onions and celery with slotted spoon, reserving as much oil/butter combination as possible.

10. 10

    Remove skillet from heat.

11. 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. 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. 13

    Do not be afraid of over stuffing.

14. 14

    Season both sides with salt and pepper.

15. 15

    Return skillet to a medium-high heat and bring to temperature.

16. 16

    Sear stuffed chops, turning once until browned on each side, about 2-3 minutes per side.

17. 17

    Once chops are browned remove from skillet, place on sheet in oven and bake until done, turning once.

18. 18

    About 4-5 minutes per side.

19. 19

    Once chops are done, remove to plate, tent with foil & keep warm.

20. 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. 21

    Immediately reduce heat to a simmer Stir pan sauce constantly until reduced by 1/2.

22. 22

    Plate with Jasmine or Basmati rice and green beans.

23. 23

    Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

* Per serving · 4 servings · Values may vary.