Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

Photo: Giangi Townsend

Ingredients

4 bone in pork chops (8 oz each)

1 whole shallot finely sliced and chopped

2 tablespoons unsalted butter

1/2 cup dried cranberries

1/2 cup vacuumed sealed chestnuts chopped

1/4 apples peeled, seeded and chopped

8 Crimini mushrooms, stalk removed, sliced and chopped

1 whole pomegranate, squeezing the juices and the grains out

2 tablespoons Sweet Sherry wine

1 teaspoon finely chopped parsley

Salt and pepper

1 tablespoon olive oil

1 cup low sodium chicken stock

Preparation

In a large skillet melt over high heat 2 tablespoons of butter and add the shallots, dried cranberries, chestnuts, apples, mushrooms, ½ the juice of the pomegranate and grains, parsley and Sherry wine. Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.

Preheat oven at 300°. Cut 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. Press 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. Add ½ cup stock. Reduce heat to low; simmer covered until cooked through¸6 to 8 minutes. Transfer the pork chops into a plate and place in the oven to ke<