“Stuffed” Pork Chops with Sausage and Apricots

Preparation

1. Step 1

   Preheat a large skillet over medium-high heat. Preheat the oven to 350°F.

   Step 2

   Season the chops with salt and pepper. Add 2 tablespoons of the EVOO to the hot skillet, then add the chops to sear and caramelize the meat on each side, a minute or two. Transfer the chops to a pan or casserole dish and add about 1/2 cup of the chicken stock to help the meat remain moist while it finishes cooking—just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven.

   Step 3

   Start the Sautéed Yellow Squash, page 146, then move back to the stuffing in this recipe.

   Step 4

   Return the skillet to the stove and add the remaining tablespoon of EVOO. Add the sausage and crumble it as it browns. Add the celery and onion and cook for 2 or 3 minutes, then add the bell pepper and apricots. Cook for 2 minutes, then add the parsley and sage and another 1/2 cup chicken broth. Reduce the heat and cook the stuffing for 5 or 6 minutes longer, until the apricots are tender and plump. Remove the stuffing to a small bowl, scraping the pan free of as much food as possible, then return the same skillet to moderate heat. Add the butter to the skillet. When the butter melts, add the flour and whisk. Cook the flour with the butter for 1 minute, then add the remaining cup of broth. Bring both to a bubble, then stir in the heavy cream—eyeball it. Bring the gravy to a bubble. Add a pinch of nutmeg and black pepper and simmer for 5 minutes to thicken a bit.

   Step 5

   To serve, remove the chops from oven. Place 4 chops on individual plates or on a platter. Mound the sausage and vegetables on the chops, then top each with a second chop and pour gravy down over the top of stacked chops and stuffing. The pan drippings may also be added to the gravy to stretch the amount.