So I buy Breakfast sausage with sage, using a 6in fillet knife I open up a hole only large enough for my thumb inside the center of the chop. Afterwards I internally slice a pocket to the edge of the chop as much as possible. Assuming all the same prep to the chop as above I pack it full of sausage thru the hole to refusal. Then I flatten the chop on the outside as much as it will go, dust it with AP flour, using a black iron skillet and bacon grease I sear crusting the chop so sauces will stick later. With the oven on bake at 300 degrees after crusting I stick a oven meat thermometer in the thickest part of the chop and throw skillet and all in the oven till a inside temp of 150 degrees. After reaching temp I pull the skillet out of the oven resting on the stove under a aluminum foil tent then a T-Towel on top till the chop rises the next 10 degrees to 160. Most sauces stick well, I make a Black Cherry / Bourbon reduction to top the slices with.