Preheat the oven to 200°C.
Cut a deep pocket into the side of each pork chop.
Mix the chopped prunes and apricots in a bowl.
Fill the chop pockets with fruit and secure with water-soaked cocktail sticks.
Season chops with salt and pepper and sear on a hot griddle for 3 minutes per side.
Bake in the oven for 5 to 6 minutes until cooked through.
Sauté shallots and garlic in oil until softened.
Add stock and boil until almost completely evaporated.
Add cider, reduce by half, and simmer with mustard for 5 minutes.
Stir in the cream and season the sauce to taste.
Serve two chops per person with rice and a drizzle of sauce.