Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

Ingredients

• •¼ apples
• •4 pork chops
• •2 tablespoons butter
• •½ cup jarred chestnuts
• •8 crimini mushrooms
• •¼ cup dried cranberries
• •1 cup chicken stock
• •olive oil
• •1 teaspoon parsley
• •1 pomegranate
• •salt and pepper
• •1 shallot
• •2 tablespoons sherry wine

Method

Adapted from foodista.com

1. 1In a large skillet melt over high heat 2 tablespoons of butter.
2. 2Add the shallots, dried cranberries, chestnuts, apples, mushrooms, the juice of the pomegranate and grains, parsley and Sherry wine.
3. 3Sautee all the ingredients for 5 to 8 minutes until soft.
4. 4Season with salt and pepper to taste.
5. 5Preheat oven at 300°F.
6. 6Cut a 2 inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket.
7. 7Fill each pocket with 2 tablespoon of cranberries-chestnut stuffing.
8. 8Press to flatten.
9. 9Season with salt and pepper.
10. 10In a large skillet heat the olive oil over high heat.
11. 11Sear chops until browned, 3 to 4 minutes per side.
12. 12Add 1 cup stock.
13. 13Reduce heat to low.
14. 14Simmer covered until cooked through, 6 to 8 minutes.
15. 15Transfer the pork chops into a plate.
16. 16Place in the oven to keep warm.