Preheat the oven to 220°c. Put the potatoes into a saucepan of salted water and bring to the boil for 4-5 mins; you only want to par-boil them. Drain them in a colander and let them dry off in the steam.
Lay the pork chops flat on a chopping board and insert a small paring knife horizontally into thechop and make a hidden pocket, making sure the tipof the knife doesn’t come out either side.
On a clean board place the butter, dried apricots, a finely chopped clove of garlic, 8 chopped sage leaves and a pinch of salt and pepper. Mash them together with a fork making it into a flavoured butter. Push this butter equally into the pockets of the pork chops.
Take 8 sage leaves, dress them in rapeseed oil and then dip one side down in some plain flour and push one leaf - flour side down - onto each side of the chops. Set aside.
Tip the potatoes , the bacon lardons and the rest of the garlic cloves into a large oven dish, season and drizzle with oil. Place into the preheated oven. After 10 mins place a frying pan onto a hot hob and add a drizzle of oil. When the pan is really hot put in the chops and fry for 10 mins turning occasionally to get them nice and golden.
Remove the dish from the oven and add the chops on top in a layer, then pop it back into the oven for 10-15 mins depending on the thickness of the chops.
The chops can be prepared the night before and left in the fridge