Apple and Fig Stuffed Pork Chops

Pork Chops

• 4 pork chops, bone in, thick cut (1¼-1½ in.) (approx. 2-2½ lb total)
• 1 ½ tsp salt divided
• 1 tsp dried thyme
• 6 dried figs e.g., Turkish or Calimyrna (approx. 3.5 oz)
• 4 oz red onions in pieces
• 3 oz cremini or baby portobello mushrooms quartered
• 2 oz celery in pieces
• 1 tbsp bread crumbs
• 1 garlic clove
• ½ tsp dried sage
• 4 oz Pink Lady apples diced (¼ in.)

Cider Sauce

• 10 oz apple cider
• 8 oz chicken stock
• ½ oz Dijon mustard
• 16 oz baby rainbow carrots trimmed, peeled
• 2 tbsp all-purpose flour
• 1 tbsp unsalted butter chilled