From the Kitchen of "Chef" Norm

Photo from Williams & Sonoma recipes
Source (if known): Williams & Sonoma Catalog 2012
My notes: I made this in January 2012 and the stuffing was excellent.
I made it for two people and cut the stuffing recipe in half.  Hardest to find ingredient was chicken demi-glace, so I substituted some thick
chicken stock paste.

1 1/2 cups diced butternut squash (1/4" dice)
1 cup diced celery (1/4" dice)
1 cup diced Granny Smith apple (1/4" dice)
6 tablespoons olive oil
Kosher salt and freshly ground pepper to taste
1 large shallot, finely diced
1 1/2 teaspoon minced garlic
2 teaspoons chopped fresh thyme
1 1/4 cups toasted bread crumbs
4 double cut bone in pork loin chops, each about 12 oz. and 1 1/2" thick
1 yellow onion, cut into 1/2" dice
1 granny smith apple, peeled, cored and cut into 1/2" dice
1 tablespoon all purpose flour
2 tablespoons chicken demi-glace (this may be a little difficult to find, you may need to search for demi-glace substitutes)
1 1/2 cups water
3 teaspoons Chicken stock concentrate
1 Tablespoons cider vinegar

Preheat oven to 400 degrees F

In large bowl, stir together butternut squash, celery, apple, 2 tablespoons olive oil, salt and pepper. Set aside.

In large braising pan over medium high heat, warm 2 tablespoons oil. Add shallot, cook stirring until softened, about 1 minute.   Add garlic and thyme, cook, stirring frequently, about 10 seconds.  Add squash mixture, cook until just softened, about 7 minutes.  Season with salt and pepper.  Let cool.  Stir in bread crumbs.

Season pork chops with salt and pepper. Insert sharp knife into side of chop opposite from bone, making a long slit along the curve all the way back to the bone.  Wiggle knife to form a large pocket.  Pack 1/2 cup stuffing into each chop. 

Brush pan and oven rack with 1 tablespoon oil.  Heat pan to medium high heat and brown chops in 2 batches, turning once - 3 to 4 minutes per side.  Return all chops to pan.  Roast in oven until instant read thermometer inserted registers 160 degrees F, about 20 minutes.  Lift out chops on rack and transfer to platter.  Tent with foil and let rest 5 minutes.  Strain pan juices into small bowl and set aside.

In small saucepan, over medium high heat, warm 1 tablespoon oil.  Add onion and apple, cook stirring until softened, 7 to 8 minutes.  Add flour, cook, stirring 1 to 2 minutes.  Add demi-glace, water, stock concentrate and reserved juices, bring to a simmer. 
Cook until sauce thickens, 2 to 3 minutes.  Stir in vinegar.  Using immersion blender, puree sauce until smooth. Place pork chops on individual plates.  Drizzle with sauce.  Serve immediately. 

Serves 4