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1
Put the dried fruit in a small bowl.
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2
Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften.
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3
Drain, reserve the soaking water.
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4
In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped.
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5
Season with salt and pepper.
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6
Transfer to a small sealable plastic bag or pastry bag.
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7
Snip about a 1/2-inch opening in the corner of the plastic bag.
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8
With a small paring knife, make a pocket starting from rounded side of each chop.
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9
Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop.
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10
Repeat with the remaining chops and filling.
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11
Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper.
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12
In a large saute pan, heat the oil over medium-high heat.
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13
Brown one side of the chops, until well browned about 5 minutes.
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14
Use tongs to hold the chops and sear the edges of the chops.
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15
Turn and brown the other sides of the chops, about 2 minutes.
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16
Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes.
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17
While the chops are in the oven make the sauce.
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18
Drain the oil from the saute pan.
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19
Off the heat, add the Calvados and the remaining shallots.
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20
Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy.
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21
Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third.
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22
Add the cream and continue to simmer until it thickens slightly.
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23
Whisk in the mustard.
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24
Season with salt and pepper to taste.
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25
Add any juices that have accumulated on the baking sheet to the sauce.
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26
Divide the chops among 4 warm plates or a large platter.
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27
Pour on the sauce and serve.
