Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing
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Ingredients
- 4bone in pork chops (8 oz each)
- 1whole shallot finely sliced and chopped
- 2 tablespoonunsalted butter
- 0.5 cupdried cranberries
- 0.5 cupvacuumed sealed chestnuts chopped
- 0.25apples peeled, seeded and chopped
- 8Crimini mushrooms, stalk removed, sliced and chopped
- 1whole pomegranate, squeezing the juices and the grains out
- 2 tablespoonSweet Sherry wine
- 1 teaspoonfinely chopped parsley
- 0Salt and pepper
- 1 tablespoonolive oil
- 1 cuplow sodium chicken stock
Instructions
- 1
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.
- 2
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<