Ingredients

For the stuffing:

• 4 slices pumpernickel or dark rye sandwich bread, crusts removed and cut into small dice
• 2 tablespoons unsalted butter
• 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, small dice (reserve other half for the sauce)
• 10 dried apple rings, cut into 1/4-inch pieces
• 1 tablespoon thinly sliced sage leaves, plus 2 whole sprigs for the sauce
• 1/2 teaspoon minced thyme leaves, plus 4 whole sprigs for the sauce
• 1/4 cup unfiltered apple cider or unfiltered, unsweetened apple juice

For the chops:

• 8 bone-in center-cut pork chops, at least 1 1/2 inches thick
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1/2 medium yellow onion, small dice
• 1 celery stalk, coarsely chopped
• 1 small carrot, peeled and coarsely chopped
• 2 tablespoons apple brandy (optional)
• 2 cups unfiltered apple cider or unfiltered, unsweetened apple juice
• 2 1/2 cups low-sodium chicken broth
• 3 tablespoons crème fraîche

Description

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