Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing


4 bone in pork chops (8 oz each)
1 whole shallot finely sliced and chopped
2 tablespoons unsalted butter
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 tablespoon olive oil


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<


5 servings


Thursday, January 13, 2011 - 9:18am


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