Serves: 4

Ingredients:

Directions:

Pork Stock: Preheat oven to 475 degrees

Put pork bones in a large roasting pan and sprinkle lightly with salt and pepper. Put the pork in the oven and roast until pork is golden brown, about 45 minutes. Turn the bones once or twice so they brown evenly.

Transfer the pork to a large pot and add water to cover by about 2 inches. Drain and discard fat from roasting pan, then put the pan over medium heat. Add 1 cup water and scrape up the brown bits from the bottom of the pan. Add this deglazing liquid to the stock pot. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer. Skim and discard the fat and foam that rises to the surface. Add the onion, celery, carrot, bay, and thyme to the pot and continue to simmer for 2 hours, adding water as necessary to keep the pork covered.

Strain the stock through a fine sieve in a large storage container; discard solids. Set the stock aside to cool completely. Cover and refrigerate for 5 days or freeze for up to 3 months.

Apple Cider Jelly: Place the cider in a large, heavy pot and bring to a gentle boil over high heat. Reduce the heat
to low and simmer for about 2 hours. After about 2 hours, the cider will begin to thicken and coat the back of a spoon. This is the time to pay attention.
Keep cooking over a gentle simmer, on very low heat, for another 45 minutes or until the jam begins to thicken and the syrupy mixture comes to about
190 degrees F on a candy thermometer. Our jelly usually takes almost 3 hours to thicken. Let cool and place in a glass jelly jar. Refrigerate. The
jelly will keep for several weeks.

Sauce: In a 10-inch skillet, combine the pork stock and jelly. Over medium-high heat, reduce until ½ cup remains. Pour in the cream and
reduce just until sauce thickens. Whisk in the butter and the peppercorns and keep warm.

Compote: Peel, core, and quarter the apples. Cut into thin slices. In a 12-inch skillet, melt the butter. Sauté the apples, first over
high heat, then over low heat, until soft. Add the jelly and the wine and stir until the jelly melts. Pour in the cream and stir until the apples are
coated. Season to taste with salt, pepper, and nutmeg. Keep warm.

Pork Chops: Preheat oven to 450 degrees. Season pork with ½ teaspoon of the thyme, salt and pepper to taste. Melt 1 tablespoon of the
butter in a heavy medium skillet over medium-high heat. Add pork chops to skillet; sauté until cooked through, about 3-5 minutes per side. Transfer
pork chops to small baking pan.

Melt remaining 1 tablespoon of butter in same skillet. Add chopped onion and apple and sauté until softened. Add stuffing mix, water and remaining ½ teaspoon
of thyme. Stir until water is absorbed and stuffing is moist, about 30 seconds. Mound ¼ stuffing onto each pork chop.

Bake until stuffing is crisp and begins to brown, about 5 minutes.

Divide the compote and place on 4 plates.

Arrange 1 pork chop per plate on the compote and spoon a little sauce over and serve.