Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

  Ready in : 45 mins

Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing requires roughly 45 minutes from start to finish. This recipe makes 5 servings with 516 calories, 31g of protein, and 32g of fat each. For $2.2 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. 1 person has tried and liked this recipe. It is brought to you by Foodista. It works well as a main course. A mixture of sherry wine, pomegranate, parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. With a spoonacular score of 61%, this dish is pretty good.

Ingredients

apples

apples

0.25

pork chops

pork chops

4

butter

butter

2 tablespoon

vacuumed sealed chestnuts

vacuumed sealed chestnuts

0.5 cup

crimini mushrooms

crimini mushrooms

8

cranberries

cranberries

0.25 cup

chicken stock

chicken stock

1 cup

olive oil

olive oil

5 servings

parsley

parsley

1 teaspoon

pomegranate

pomegranate

1

salt and pepper

salt and pepper

5 servings

shallot

shallot

1

sherry wine

sherry wine

2 tablespoons

Cooking in Steps

  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.

    dried cranberries

    dried cranberries

    pomegranate

    pomegranate

    sherry

    sherry

    chestnuts

    chestnuts

    mushrooms

    mushrooms

    shallot

    shallot

    parsley

    parsley

    apple

    apple

    butter

    butter

    juice

    juice

    frying pan
    frying pan
  2. 2
    Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.Preheat oven at 30

    salt and pepper

    salt and pepper

    oven
    oven
  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.

    salt and pepper

    salt and pepper

    cranberries

    cranberries

    olive oil

    olive oil

    pork chops

    pork chops

    chestnuts

    chestnuts

    stuffing

    stuffing

    frying pan
    frying pan
    knife
    knife
  4. 4
    Add cup stock. Reduce heat to low; simmer covered until cooked through6 to 8 minutes.

    stock

    stock

  5. 5
    Transfer the pork chops into a plate and place in the oven to ke<

    pork chops

    pork chops

    oven
    oven