Mushroomy Porkchops Stuffed with Apple Fennel Stuffing

Pork Chops:

2 pork chops (1 1/2 inch is awesome)

dried wild mushrooms, ground

salt
pepper

Pork chops are rubbed with salt, pepper and mushrooms, seared in a hot pan and moved to the oven to finish cooking.

Stuffing:

apple

fennel

sourdough bread

chicken stock
white wine
shallots
mushrooms
thyme

Spninach Potato Celeriac Puree:

proscuitto

1 medium onion, chopped

2-3 cloves garlic, chopped

1 medium potato, diced

celeriac, diced

white wine

chicken broth

spinach

milk

salt, pepper

Sautee proscuitto until it starts to brown, add onions and garlic and cook until onions are translucent.  Add the potatoes, celeriac, wine and stock, bring to a boil, reduce to a simmer.  Cook until the celeriac is tender.  Add the spinach and stir in, cooking for a few minutes.  Transfer to food processor and puree. Move back to the pan and add milk, salt and pepper and stir to incorporate.