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
• 1/2 cup dried cranberries
• 1/2 cup chestnuts vacuumed sealed, 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 sherry wine Sweet
• 1 teaspoon chopped parsley finely
• salt
• pepper
• 1 tablespoon olive oil
• 1 cup low sodium chicken stock

1. In a large skillet melt over high heat 2 tablespoons of butter and add the shallots, dried cranberries, chestnuts, apples, mushrooms, 1/2 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.
2. Preheat oven at 300u0b0. 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 1/2 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<

shallot, unsalted butter, cranberries, chestnuts, apples, pomegranate squeezing, sherry wine sweet, parsley, salt, pepper, olive oil, chicken stock

Taken from www.yummly.com/recipe/Pork-Chops-With-Dried-Cranberries_-Mushrooms-and-Chestnut-Stuffing-1670027 (may not work)