Pork Chops With Dried Cranberries Mushrooms and Chestnut Stuffing

Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

45 minutes

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Details
  • Serving Size:   5
  • Gluten-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
  • ¼ 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
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 30

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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