Sometimes, during a really good meal, there is a moment when you suddenly notice it’s quiet. Except for the scrape of cutlery, there is no noise. Even the most convivial talker has gone head down and silent and you can’t quite put your finger on exactly when the conversation stopped. But you know why it stopped. It’s the food. Eventually someone lifts their head and, perhaps just a little winded, says “this is really good.” The moment has passed.

But, if you’re the cook, it’s magic. You know you hit the sweet spot.

Or, in the case of these pork chops, the sweet and savory spot. Succulent brined double-bone chops (one bone carefully carved off) stuffed with apple, sweet sausage, onion, homemade croutons and a generous dash of fennel seed. So good that everybody forgot to talk. Until they had to come up for air.

This recipe, with a sweet, tart sauce sharpened with a little grainy mustard, is loosely adapted from one by Prince Edward Island chef Michael Smith. It’s conversation-stopping good.

Apple and sausage stuffed pork chops

2 sweet Italian sausages, casing removed

2 onions, chopped

2 Granny Smith apples, peeled, cored and chopped

1 1/4 cups of apple cider

1 cup chicken stock

1 tablespoon of fennel seeds

1 cup croutons

1 tablespoon of grainy mustard

olive oil

4 double-bone pork chops, Frenched, 1 bone removed

Salt and freshly ground pepper

For the brine

1/2 cup salt

1/2 cup brown sugar

1/2 gallon or so cold water

Stir salt and brown sugar into the cold water and add pork chops. Refrigerate for up to 12 hours (at least 2). Discard brine and refrigerate chops until needed.

Preheat oven to 350 degrees

For the sauce, heat the chicken stock and 1 cup of apple cider in a small pan on medium heat  until reduced by two-thirds (add the  extra pork bones, if available, to the stock for additional  flavour). About 10-15 minutes. Stir in grainy mustard and reserve.