Ingredients

  • 1/4 apples peeled, seeded and chopped
  • 4 bone in pork chops
  • 2 tablespoon butter
  • 1/2 cup vacuumed sealed chestnuts chopped
  • 8 Crimini mushrooms, stalk removed, sliced and chopped
  • ΒΌ cup dried cranberries
  • 1 cup low sodium chicken stock
  • Olive oil
  • 1 teaspoon finely chopped parsley
  • 1 whole pomegranate, squeezing the juices and the grains out
  • Salt and pepper
  • 1 whole shallot finely sliced and chopped
  • 2 tablespoons Sweet Sherry wine

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • In 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.Preheat oven at 30
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 3

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 4

  • Add cup stock. Reduce heat to low; simmer covered until cooked through6 to 8 minutes.
  • INGREDIENTS:
  • Length: 6 minutes

Step 5

  • Transfer the pork chops into a plate and place in the oven to ke<
  • INGREDIENTS:
  • EQUIPMENT: