APPLE STUFFING PORK CHOPS with cider mascarpone sauce

1. Preheat oven to 375 F. Begin by butterflying a pocket into the side of your pork chops, enough to fit a few tbsp of stuffing. Season both sides of pork chops with S&P. 
2. Melt 3 tbsp butter in a cast iron skillet over medium high heat, once frothy, add in your chopped sage leaves and brown. Sear pork chops in browned butter skillet for about 1 min each side. Remove from skillet and set aside. Add in your celery, onion and garlic — sauté until fragrant, about 5 mins. 
3. Add diced apple pieces, followed by boxed stuffing & chicken broth or water. Stir to combine, stuffing should be soft. Stuff each pork chop with stuffing mixture, you will likely have leftover stuffing, save this to bake in a separate dish and serve with meal. 
4. Return stuffed pork chops to now empty skillet and bake for 25-30 mins, or until internal temperature has reached 145 F. Once baked, remove from skillet, leaving pork drippings and baked bits to prepare sauce in. 
5. Over medium high heat, deglaze with white wine. Stir in chicken broth and white wine, followed by whisking in Dijon mustard, mascarpone cheese and finally cornstarch until all lumps are gone. Continue to whisk over medium heat until sauce thickens. 
6. Return stuffed & baked pork to skillet of gravy for serving. Enjoy over a bed of mashed potatoes with roasted vegetables or a fresh salad.