Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

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.

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 cup stock.

Reduce heat to low; simmer covered until cooked through6 to 8 minutes.

Transfer the pork chops into a plate and place in the oven to ke.