Instructions

1. To prepare the pork chops, either have your butcher make the pocket or you can easily do it yourself by slicing each chop from the fat side almost to the bone with a sharp knife, make it wide enough so you can place alot of stuffing inside. salt and pepper both sides of chop and inside pocket.

2. In a small saute pan with a knob of butter cook the celery, garlic and onion until soft as well as the mushrooms if using them.

3. Add to the pan the sage, figs and apples, toss, then add the breadcrumbs, if it looks dry add a teeny bit of broth to moisten.

4. Stuff your chops with the mixture and secure it closed with a regular wooden skewer ( you can see mine in the photo). You might have extra stuffing depending on how big your chops and pockets are.

5. Heat oven to 375

6. In a heavy bottom cast iron skillet drizzled with olive oil, or any pan that is oven proof ed, brown your pork chops until crusty and golden on one side then gently flip them over crusty side up, place a few sage leaves on top of each and put the whole pan into the oven.

7. Cooking times will vary according to ovens but the internal temp should read near 145.

8. Remove pan from oven, onto stove top and place pork chops on a plate loosely covered with foil.

9. Then with a whisk deglaze bits with broth, cider on low temp, then whisk in Dijon until incorporated then lastly the mascarpone, whisking until the sauce is nice and creamy.

10. Turn off the heat, add in the sliced figs to the sauce and return the chops into the pan, spooning a little cider sauce on top of them.

11. Serve immediately with a side of your choice