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Preheat oven to 375 degrees F.
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Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
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Toss the cooked onion mixture with the bread cubes, apples, sage, salt, pepper and melted butter.
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Whisk together the eggs and chicken or vegetable stock well and pour evenly over the stuffing mixture.
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Add the toasted almonds and toss well to combine.
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Season the inside and outside of the butterflied chops with salt and pepper. Divide the stuffing between the 4 chops and press tightly into the butterfly cut.
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Add a little oil to a large, oven safe cast iron or heavy bottom frying pan and heat over medium high heat. When the pan is hot, sear the chops for a couple of minutes on each side to brown them.
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Place the frying pan directly into the hot oven for about 20 minutes or until a meat thermometer registers 160 degrees at the center of the meat and stuffing.
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Let the chops rest for 5 minutes before serving.