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.
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Step 2
- Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.Preheat oven at 30
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- 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.
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- Length: 3 minutes
Step 4
- Add cup stock. Reduce heat to low; simmer covered until cooked through6 to 8 minutes.
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- Length: 6 minutes
Step 5
- Transfer the pork chops into a plate and place in the oven to ke<
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