Zubereitung

1. 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.

2. 2

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

3. 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.

4. 4

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

5. 5

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