“A variation on my other recipe. Quicker to the table and with a different texture.”

Ingredients Nutrition


  1. Spray rimmed baking sheet with nonstick spray and place on lower-middle rack of oven. Preheat to 425°F.
  2. Heat 2 oil and butter over medium-high heat in a skillet.
  3. Insert paring knife into chop at end away from bone and open a 2 inch hole almost to bone.
  4. Work knife back and forth until the pocket is almost the full size of chop. Set aside.
  5. Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
  6. Remove onions and celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
  7. 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.
  8. 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. Do not be afraid of over stuffing. Season both sides with salt and pepper.
  9. Return skillet to a medium-high heat and bring to temperature.
  10. Sear stuffed chops, turning once until browned on each side, about 2-3 minutes per side.
  11. Once chops are browned remove from skillet, place on sheet in oven and bake until done, turning once. About 4-5 minutes per side. Once chops are done, remove to plate, tent with foil & keep warm.
  12. 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.
  13. Immediately reduce heat to a simmer Stir pan sauce constantly until reduced by 1/2.
  14. Plate with Jasmine or Basmati rice and green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

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