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1
With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
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2
Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
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3
The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
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4
Use as much of the cheese as is necessary to fill the pocket.
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5
Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
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6
Heat olive oil in a saute pan.
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7
Make several slices through the garlic yet keeping each clove intact.
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8
Fry in the oil till brown but not burned, then remove from pan.
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9
Season chops with salt, pepper, and thyme.
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10
Brown the chops in the oil on each side.
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11
The cheese will probably begin to melt and leak from the chop, but don't worry about this.
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12
When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
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13
Remove them from pan directly to dinner plate.
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14
Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
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15
This should only take a moment.
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16
Serve sauce over the chops immediately, and enjoy.
