Olive oil, enough to coat the pan
4 links fennel sausage, casings removed
1 onion, cut into 1/4-inch dice
About 1/2 cup chicken stock
4 fresh sage leaves, chopped
1 Granny Smith apple, peeled and cut into 1/4-inch dice
Two 2 1/4-inch-thick boneless center-cut pork loin chops
2 cups plain breadcrumbs
2/3 cup grated Parmesan
Freshly ground black pepper
2 large pieces caul fat
6 to 8 slices prosciutto
2 cups rich brown chicken stock
1 Granny Smith apple, finely diced
1 small shallot, finely diced
1 cup apple brandy, such as Calvados
1 fresh sage leaf
2 tablespoons cold unsalted butter
Sliced chives, for garnish
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