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1
Preheat a large skillet over medium high heat.
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2
Preheat the oven to 350 degrees F.
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3
Season chops with salt and pepper.
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4
Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes.
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5
Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking just eyeball the amount.
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6
Loosely cover the dish or pan with foil before placing in the oven.
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7
Roast for 15 to 20 minutes as you make the stuffing.
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8
Return pan to the stove and add another tablespoon extra-virgin olive oil.
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9
Add Italian sausage and crumble it as it browns.
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10
Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots.
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11
Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock.
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12
Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump.
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13
Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
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14
To serve, remove chops from oven.
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15
Place 4 chops on individual plates or on a platter.
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16
Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling.
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17
The pan drippings may also be added to the gravy to stretch the amount.
