• Preheat your oven to 350º F.

Stuffing

• Start with the stuffing so it has time to cool down before you get to stuffing the chops. Remove the sausage meat from the casing and quickly brown in a small skillet.
• While the sausage is browning, finely chop the apple into a small dice.
• When the sausage is done browning, add the toasted pine nuts and apple and cook for a minute or two. Let this cool down while you prep the pork chops.

Prepping the Pork Chops

• Using a boning knife or utility knife, cut a pocket into each pork chop.

  You are butterflying them or splitting them down the middle, so be sure to leave a thin connection on the sides to create a pocket.
• When the stuffing is cool enough to handle, spoon some into each chop and use toothpicks to hold them closed.

  I prepare my toothpicks before I start because you are handling raw pork.
• Also, I like to break the toothpicks in half so I don't have them sticking so far out on the ends. Some people use kitchen string to make a neat little pork package, but I don't find it necessary. If some spills out, so be it.
• Season both sides with salt and pepper.

Cooking the Chops

• Heat a big pan to hold all four pork chops over medium-high heat. If your pan is going to be crowded with the chops, brown only two at a time.

  You can cram them all into the pan when all four chops are browned. But they must sit flat; they can't be on top of each other.
• When the pan is hot, add a tablespoon of butter and a tablespoon of oil. Once the butter and oil are hot, add two of the chops and brown. Takes about 1 - 2 minutes per side.
• Remove and reserve on a plate and then brown the other two chops. When done, remove and reserve and deglaze the pan with some wine, port, or a little chicken stock.
• If using anything with alcohol, be careful. I like to remove the pan from the heat to prevent the alcohol from igniting. Not a problem if you are using chicken stock or a fruit juice.
• After deglazing the pan, return the chops to the pan and place them in the oven until the pork chops reach your desired internal temperature. If you cook it medium-well, pork's ideal temperature, you are looking for a temperature of about 155º F to 165º F, which means you should remove it from the oven at 150º F to 155ºF since the meat will continue to cook as it rests.
• How long this takes really depends on your oven but I think I cooked them for about 10 to 15 minutes.
• Remove the chops from the oven and while they are resting you can start plating your side dishes.
• Top with a sprig of rosemary for garnish.