Preheat oven to 350 degrees. Prepare the chops by horizontally cutting a slit or pocket to receive the stuffing.

Prepare the stuffing by placing 3 teaspoons butter in a skillet on medium heat, add bread. Saute for 10 minutes or so.  Transfer to mixing bowl. In the same skillet add 3 more teaspoons of butter, mushrooms, shallots, garlic and rosemary - saute for about 5 minutes. Deglaze with Sauvignon Blanc. Add to bread mixture in mixing bowl and cool the contents.

When mixture is cool, add the roquefort cheese, salt and pepper. Mix well. Stuff each chop with an equal portion of stuffing mixture. Using a toothpick, secure the opening closed.
Saute chops in 3 teaspoons of butter for about two minutes per side in an oven proof skillet. Cover and place in oven for 20 to 25 minutes.

Serving Ideas: Spinach salad with bacon dressing and braised root vegetables.