Sticky Pork Chops

Add raisins, mustard, half the sage (use all for 4ppl) and half the apple to a medium bowl. Toss to coat. Pat the pork dry with paper towel. Carefully slice into centre of each pork chop, parallel to cutting board, leaving 1-inch intact on the other end. Open up each pork chop like a book and season with salt and pepper. Divide apple stuffing filling between each pork chop, then fold closed.

Add pork to a parchment-lined baking sheet, then brush with the jam mixture. Roast stuffed pork chops in the middle of the oven, until cooked through and stuffing is golden-brown, 24-25 min.**

While pork roasts, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

While potatoes boil, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and remaining apples. Cook, stirring often, until golden-brown, 3-4 min. Sprinkle flour over top. Stir until coated, 1 min. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.

Drain and return potatoes to the same pot, off heat. Using a masher, roughly mash sour cream and 1/4 cup milk (dbl for 4 ppl) into potatoes, until slightly mashed. Season with salt and pepper. Divide the mash and stuffed pork chops between plates. Spoon the gravy over the mash and pork.