Originally Posted by kinnasst
Could a cork just work its way out if it weren't in far enough?
Not without help. There would have to be pressure within the bottle to force a cork to pop. Suspended gas shouldn't be enough and, besides, you said you degassed. The only blown corks I've ever had were the result of incomplete fermentation.
Bottling two weeks after stabilization is pretty quick. You might want to wait a month or two next time, just to be sure.