Pork Chops With Apple Stuffing And Pan Sauce

1) Heat a small sautee pan over medium high heat. Add 1 T of olive oil, the diced shallot, celery and garlic. Cook until the edges start to brown (about 5-10 minutes).

2) Add the bread crumbs, apples, drained raisins and cooked shallot mixture in a small bowl. Add 1/3 of the chopped sage and a pinch of salt and dash of pepper. Mix well and allow to cool while you prepare the pork chops.

3) Mix 1/3 of the chopped sage about 1 t kosher salt and some black pepper along with 1/4 t cinnamon and a pinch of cloves. Mix well so you have an herbed salt mixture.

4) Cut the pork chops down the center leaving the fat side attached. Once all chops are cut open take a handful of the stuffing and press it into the chop making as equally thick of a layer as possible.

5) Heat a large oven safe non reactive pan over medium high heat and add the remaining oil to the pan.

6) Distribute the herbed salt evenly over the chops and rub it in on both sides. Once the oil is hot add the chops and cook until deeply browned on one side.

7) Flip chops and transfer pan to the hot oven and allow to finish cooking in the oven. Cook until an internal temperature of 160F is reached (about 10-15 minutes).

8) When cooked, remove from the pan and allow to rest while the pan sauce is prepared.

9) Add all the liquids (stock, wine, apple quintessence or cider concentrate (OPTIONAL) and vinegar) and the remaining herbs and cinnamon to the pan.

10) Heat the pan over high heat, scraping bottom of pan to remove any cooked on bits. Reduce sauce by half and serve with pork.