Andouille Stuffed Pork Chops with Maple Bourbon Sauce
Cut a large pocket into each chop and season the meat with salt and pepper. Set the chops aside.
Melt the butter over medium heat in a heavy skillet. Add the celery and onion and cook, covered, until soft, about 10 minutes. Transfer the celery and onion to a bowl and mix in the breadcrumbs, sausage, white wine and egg. Knead and squeeze the stuffing until all the ingredients are blended. Divide it into 6 equal amounts and stuff into each chop, molding the stuffing with your hands against the side.
Heat the olive oil in a large, heavy skillet over medium heat until the oil begins to haze. Brown the chops 3 at a time for 3-4 minutes on each side. Remove the chops from the pan and set aside while you assemble the sauce.
Pour off all but 1 tablespoon of the fat from the pan and add the onion. Cook for 3 minutes, covered, over medium heat, stirring occasionally. Stir in the stock, bourbon, vinegar, syrup and spices, scraping up any browned bits from the bottom of the pan. Boil the sauce for 2-3 minutes, return the chops to the pan, cover and reduce heat to a simmer. Cook the chops 5 minutes per side. The chops are ready when the internal temperature reads 150°. Transfer the chops to a warm platter and cover with foil.
Degrease sauce and reduce until syrupy. Whisk in the cold butter, season to taste with salt and pepper, pour over chops and serve.