Preheat your oven to 375°F (190°C). Slice the pork chops lengthwise to create a pocket without cutting all the way through.

In a bowl, mix the Boursin cheese with minced garlic and thyme until smooth.

Stuff each pork chop pocket with the Boursin mixture and secure with toothpicks.

Sear stuffed pork chops in olive oil over medium-high heat for 3-4 minutes on each side.

Deglaze skillet with chicken broth, add Dijon mustard and honey, and simmer.

Bake the seared chops in the oven for 20-25 minutes until the internal temperature reaches 145°F (63°C).

Let rest for 5 minutes before serving, then garnish with fresh parsley.