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1
Stuffing Mixture: Cut baguettes into 1/2-inch cubes.
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Toss with 1/2 cup of the oil (or with 1/4 cup of the oil for trial recipe).
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3
Spread onto bottoms of parchment paper-lined full sheet pans.
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Bake in 300 degrees F-convection oven 4 to 6 min.
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5
or until lightly browned.
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Meanwhile, saute onions and garlic in butter and remaining 1/4 cup oil (or in remaining 2 Tbsp.
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oil for trial recipe) on medium heat 6 to 8 min.
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or until onions are translucent.
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9
Add sausage, spinach, parsley and toasted bread cubes; mix lightly.
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10
Stir in broth, cream and cheese.
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Season with salt and pepper.
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Return to sheets pans; cool completely.
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13
Apple Mixture: Cook bacon until slightly crisp; drain fat from pan.
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14
Stir in wine, shallots and bay leaves.
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15
Bring just to boil on medium heat.
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16
Reduce heat to medium-low; continue to cook 4 min.
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17
or until most of the wine has evaporated.
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18
Stir in cream; bring to boil.
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Reduce heat to medium-low; cook 10 min.
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20
or until mixture is reduced by half.
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Pour through strainer; return liquid to pan.
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22
Add mustard; beat with wire whisk until well blended.
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23
Add apples; cook 1 to 2 min.
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24
or until crisp-tender.
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25
Remove and discard bay leaves.
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26
Cut 1-inch-long slit next to bone of each chop.
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27
Work the knife into the meat to form a pocket for the stuffing.
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Fill each with about 1/4 cup of the Stuffing Mixture.
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29
Season outsides of chops with salt and pepper.
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30
For each serving: Grill 1 chop on medium-high heat 8 to 9 min.
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31
on each side or until chop is cooked through (160 degrees F) and stuffing is heated through.
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32
Place on serving plate; top with about 1/4 cup of the Apple Mixture.
