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1
heat 2 oil and butter over medium-high heat in a skillet.
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2
insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
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3
Work knife back & forth until the pocket is almost the full size of chop. Set aside.
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4
Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
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5
Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
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6
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.
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7
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.
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8
Return skillet to a medium-high heat and bring to temperature.
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9
Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
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10
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.
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11
Immediately reduce heat to a simmer and cover.
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12
Cook at simmer 30 minutes or until internal temp is 160.
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13
Once chops are done, remove & keep warm.
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14
Discard thyme sprig.
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15
Increase heat to high & add remaining goat cheese.
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16
Stir pan sauce constantly until reduced by half.
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17
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.
