Recipe: Take thick pork chops, probably about 10 oz. each. Cut a pocket in each pork chop with a sharp pairing knife. Stuff them with a mixture of chopped shallots, figs, Fontina and goat cheeses and chopped prosciutto. In a large heavy skillet brown each chop on both sides at medium-low temperature. Set aside. In the same pan add some sliced apples and 1 tsp. finely chopped shallots. Saute for 3-4 minutes and deglaze the skillet with the vermouth. Add some chicken stock, heavy cream and sugar. Bring to a boil and pour the sauce over the pork chops in a baking dish. Cover with tin foil and bake for about 20 minutes or until the stuffing temperature reads 160 F. Serve the stuffed pork chops with the apple sauce on top of them.