Prep 10 mins
Cook 30 mins
An original recipe combining a subtle combination of delicate flavors into a surprising richness.
- 2 center-cut pork chops (thick cut bone in. 1 -1/2 to 2 inches thick)
- 4 ounces goat cheese, divided (Lively Run is very nice)
- 3 sprigs fresh thyme
- 1⁄4 cup celery, chopped fine
- 1⁄4 cup red onion, chopped fine
- 1 teaspoon butter
- 3 teaspoons oil
- 1⁄2 cup white wine (semi-dry. A good Riesling. Don't cook with what you wouldn't drink!)
- salt and pepper
- heat 2 oil and butter over medium-high heat in a skillet.
- insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
- Work knife back & forth until the pocket is almost the full size of chop. Set aside.
- Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
- Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
- 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.
- 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.
- Return skillet to a medium-high heat and bring to temperature.
- Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
- 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.
- Immediately reduce heat to a simmer and cover.
- Cook at simmer 30 minutes or until internal temp is 160.
- Once chops are done, remove & keep warm.
- Discard thyme sprig.
- Increase heat to high & add remaining goat cheese.
- Stir pan sauce constantly until reduced by half.
- 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.
We weren't wild about this. We both love goat cheese, so we were excited about this combination and were looking forward to the goat cheese flavor, but we found that the flavor of the filling really wasn't very discernible, surprisingly.
These pork chops were easy to prepare and were really yummy. We served with roasted asparagus. Thanks!
I made this tonight and it was exactly what I was looking for. Easy and very good. Served it with carmelized corn and bacon green beans. Very nice.