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1
Preheat a large skillet over medium-high heat.
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2
Preheat the oven to 350F.
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3
Season the chops with salt and pepper.
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4
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.
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5
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 cookingjust 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
Start the Sauteed Yellow Squash, page 146, then move back to the stuffing in this recipe.
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8
Return the skillet to the stove and add the remaining tablespoon of EVOO.
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9
Add the sausage and crumble it as it browns.
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10
Add the celery and onion and cook for 2 or 3 minutes, then add the bell pepper and apricots.
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11
Cook for 2 minutes, then add the parsley and sage and another 1/2 cup chicken broth.
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12
Reduce the heat and cook the stuffing for 5 or 6 minutes longer, until the apricots are tender and plump.
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13
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.
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14
Add the butter to the skillet.
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15
When the butter melts, add the flour and whisk.
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16
Cook the flour with the butter for 1 minute, then add the remaining cup of broth.
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17
Bring both to a bubble, then stir in the heavy creameyeball it.
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18
Bring the gravy to a bubble.
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19
Add a pinch of nutmeg and black pepper and simmer for 5 minutes to thicken a bit.
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20
To serve, remove the chops from oven.
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21
Place 4 chops on individual plates or on a platter.
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22
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.
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23
The pan drippings may also be added to the gravy to stretch the amount.
