Cheesy Rice Stuffed Pork Chops

Melt 2 tablespoons of the butter In a medium nonstick pan over medium heat. Add onion and a pinch of salt; saute until softened, about 5 to 7 minutes.
While the onions are cooking, cut a deep horizontal pocket in each chop with a knife, making sure not to cut all the way through. Season with salt and pepper to taste; set aside.
When the onions are soft, turn off the heat; stir in rice, ¼ cup of the chicken broth, cheeses and thyme. Mix well.
Spoon the rice mixture into the pockets of each pork chop dividing evenly; secure openings with toothpicks. If you have any of the rice mixture left over, reserve for serving with the pork chops.
Melt the remaining tablespoon of the butter in a cast iron or stainless steel pan. Add stuffed pork chops; cook until browned, turning only once, about 2 to 3 minutes on each side. Add remaining broth; cover, reduce heat to medium and cook until chops are cooked through, about 10 to 15 minutes, depending on thickness.
Use an instant-read thermometer to check doneness; pork chops should reach an internal temperature of 145 degrees F. This ensures they’re cooked through but still juicy. I usually carry the temperature a little higher, 145, little too raw for my liking. Do not overcook or the pork chops will be dry!
Remove the toothpicks and serve garnished with thyme sprigs, extra stuffing mixture and pan drippings on the side.