Stuffed Pork Chops (Mushroom Celery Ricotta)

Stuffed pork chops sound difficult to prepare, but they're really not and totally worth it! Its a fun way to spice up a pork chop without marinating and took me about 20 minutes to whip together tonight. In addition, it uses up potential leftovers in your fridge. Tonight, I served the chops with a complementary kale and apple salad with a mustard dressing.

Mushroom Ricotta Stuffed Pork Chops
Serves 2

2 thick cut pork chops (bone in, about 1 inch thick)
1/4 cup ricotta cheese
2 stalks celery hearts (or 1/2 stalk of regular celery)
1 Shitake mushroom
Salt
Pepper
Parsley (optional)
Cumin
Garlic powder
Toothpicks (the round ones are sturdier than the flat ones)

1. Mince the celery and mushroom until fine. 
2. Mix with the ricotta, 1/2 tsp salt, and 1/4 tsp pepper and (any other herbs you like).
3. With a sharp paring knife, cut a slit in the no-bone-side of the pork chops. The slit needs to be about 1.5 inches long, and cut out a large pocket in the inside of the chop. The bone will help you not cut too far in, but allow you to get a large enough pocket to stuff. 
4. Stuff the cheese mixture into the pocket. I managed to get all the stuffing into both chops, but don't be surprised if you have a little extra. The chop will end up being about an inch and a half thick.
5. Preheat your oven to 450 degrees F. 
6. Using a toothpick, seal the slit in the chop. Basically you want to stick the chop closed in one side and out the other, then back, making a U shaped seam. If your slit ended up being too big, you will need two toothpicks. Try to seal the chop well - the ricotta will melt!
7. Season the outside of the chops with 1/4 tsp cumin and garlic and a pinch of salt. Pay close mind to the parts of the chop without the pocket - you want to make sure they're salted even though they don't have salty stuffing in those bites. 
8. Heat a saute pan with two tablespoons olive oil. 
9. Sear the chops until browned on either side. 
10. Put in the oven for about 5 minutes, until cooked through. 
11. Allow to cool for a few minutes before serving (don't want anyone getting burned with nuclear cheese)