Directions:

1. For the apple stuffing, sauté butter, thyme, chopped apples, salt and pepper over medium heat, for 15 to 20 minutes, until apples have softened completely.
2. Pour mixture into bowl and add in gorgonzola cheese.  The cheese should melt into the stuffing.
3. Butterfly pork chops by cutting them parallel to plan of the chop from fat side to the bone. Stuff both chops with 2 to 3 tablespoons of apple and cheese mixture.
4. Place pork chops in pan with baking rack with stuffing sides pressed together to hold stuffing in place.  Cook about 1 hour.
5. For the sauce: heat the olive oil in pan over medium heat. Add in garlic and sauté until transparent.  Stir in cheese. Once slightly melted add in sherry.  Let mixture cook for 1 minute and stir in cream and ¼ cup of chicken stock.  Salt and pepper to taste.
6. Let sauce reduce over medium high heat until it begins to caramelize and turn a darker brown.  Stir occasionally.
7. Add in the rest of the chicken stock; continue to reduce sauce until there is only ¼ to ½ cup of thickened sauce remaining.