Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing
Ingredients
apples0.25
pork chops4
butter2 tablespoon
vacuumed sealed chestnuts0.5 cup
crimini mushrooms8
cranberries0.25 cup
chicken stock1 cup
olive oil5 servings
parsley1 teaspoon
pomegranate1
salt and pepper5 servings
shallot1
sherry wine2 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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