1) Preheat a large skillet over medium high heat. Preheat oven to 180C/Gas 4.
2) Season chops with salt and pepper. Add 2 tbsp extra-virgin olive oil to hot skillet then add the chops and sear to caramelise the meat on each side, 1 to 2 mins. Transfer chops to a pan or casserole dish and add 120ml chicken stock to help the meat remain moist while it finishes cooking; just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 mins as you make the stuffing.
3) Return pan to the stove and add another tbsp extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 mins then add red pepper and apricots. Cook 2 mins, then add parsley and sage and another 120ml of chicken stock. Reduce heat and cook stuffing 5 or 6 mins longer until apricots are tender and plump. Add a splash of chicken stock and 60ml double cream to moisten stuffing.
4) To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.