STUFFING Mixture: Cut baguettes into 1/2-inch cubes. Toss with 1/2 cup of the oil (or with 1/4 cup of the oil for trial recipe). Spread onto bottoms of parchment paper-lined full sheet pans. Bake in 300ºF-convection oven 4 to 6 min. or until lightly browned.
MEANWHILE, saute onions and garlic in butter and remaining 1/4 cup oil (or in remaining 2 Tbsp. oil for trial recipe) on medium heat 6 to 8 min. or until onions are translucent. Add sausage, spinach, parsley and toasted bread cubes; mix lightly. Stir in broth, cream and cheese. Season with salt and pepper. Return to sheets pans; cool completely.
APPLE Mixture: Cook bacon until slightly crisp; drain fat from pan. Stir in wine, shallots and bay leaves. Bring just to boil on medium heat. Reduce heat to medium-low; continue to cook 4 min. or until most of the wine has evaporated. Stir in cream; bring to boil. Reduce heat to medium-low; cook 10 min. or until mixture is reduced by half. Pour through strainer; return liquid to pan. Add mustard; beat with wire whisk until well blended. Add apples; cook 1 to 2 min. or until crisp-tender. Remove and discard bay leaves.
CUT 1-inch-long slit next to bone of each chop. Work the knife into the meat to form a pocket for the stuffing. Fill each with about 1/4 cup of the Stuffing Mixture. Season outsides of chops with salt and pepper.
FOR each serving: Grill 1 chop on medium-high heat 8 to 9 min. on each side or until chop is cooked through (160ºF) and stuffing is heated through. Place on serving plate; top with about 1/4 cup of the Apple Mixture.