Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

Ingredients

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

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Method

From foodista.com — read the original

1. 1In a large skillet melt over high heat 2 tablespoons of butter and add the shallots, dried cranberries, chestnuts, apples, mushrooms, the juice of the pomegranate and grains, parsley and Sherry wine.
2. 2Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste. Preheat oven at 300°F
3. 3Cut a 2 inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoon of cranberries-chestnut stuffing.
4. 4Press to flatten. Season with salt and pepper. In a large skillet heat the olive oil over high heat. Sear chops until browned, 3 to 4 minutes per side.
5. 5Add cup stock. Reduce heat to low; simmer covered until cooked through6 to 8 minutes.