Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing

0 In a large skillet melt over high heat 2 tablespoons of butter and add the shallots, dried cranberries, chestnuts, apples, mushrooms,  ½  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.
1 Preheat oven at 300°.
2 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.
3 In a large skillet heat the olive oil over high heat. Sear chops until browned, 3 to 4 minutes per side.  Add ½ cup stock.  Reduce heat to low; simmer covered until cooked through¸6 to 8 minutes.
4 Transfer the pork chops into a plate and place in the oven to keep warm. Add the remaining ½ cup stock to skillet and ½ of the pomegranate juice and grains.  Raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes.
5 Strain the sauce through a fine sieve, and drizzle over pork.