Cut a pocket in each pork chop.
Heat 15 ml of clarified butter in a pan and fry the onions and garlic.
Add the mushrooms and fry for 3-5 minutes, stirring continuously.
Season with salt and ground black pepper and add the thyme.
Fill the mixture into the pockets in the chops and fasten with tooth picks.
Dust the chops in flour and fry on all sides in the remaining clarified butter for 2-3 minutes on a medium heat.
Arrange on plates and serve.