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I made up this this pork chop recipe a while back, but there are other similar recipes floating around.

Braised Pork Chops Stuffed with Goat Cheese and Apple-Onion Chutney

Ingredients:

Pork chops

2 thick-cut pork chops
1 tbsp olive oil
1 tbsp butter
sea salt
black pepper

Stuffing (stuffs 2 chops)

½ apple
¼ onion
2 small figs
1/8 cup bread crumbs
1/8 cup goat cheese
1 tsp. honey
thyme
rosemary
sea salt
black pepper

Sauce

½ apple
¼ onion
2 tbsp butter
1 tbsp ev olive oil
¼ cup veal stock
¼ cup apple cider vinegar
1 tbsp honey
thyme
rosemary
sea salt
black pepper
½ tbsp roux

Directions:
1 Brunoise 2 small figs, reserve.
2 Brunoise the whole apple and ½ onion, saute them in 1 tbsp butter and the olive oil
3 Combine ½ of apple/onion mix with the rest of the stuffing ingredients, reserve the other ½ of the apple/onion mix.
4 Cut slots in chops and stuff, closing with toothpicks, then season the outside with salt and pepper.
5 Saute pork chops both sides only until nicely browned, then transfer to braising pan; save saute pan as is.
6 Bake until done but not overdone, between 15 and 30 minutes; typical 1” chops should be 25 minutes at 300 F.
7 Sauce: deglaze saute pan by adding the apple cider vinegar and veal stock.
8 Add the reserved apple/onion mix, the remaining tbsp butter, honey, thyme and rosemary.
9 Reduce 50% to ¼ cup, seasoning with salt and pepper, strain, then thicken with roux.
10 When pork chops are done, remove, rest 5 minutes, sauce and serve.

I chose the following accompaniments:

Kale

Saute in equal parts of butter and olive oil, along with about a tablespoon or two of bacon fat.

Spatzle

Boil, set aside.
Saute in butter at last minute.