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1
Preheat the oven to 375 degrees F (190C).
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2
Cut a large horizontal pocket into each chop, running a very sharp knife along the top of the bone and as far as possible into and across the flesh of the chop.
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3
Dont cut all the way through the meat.
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4
Mix the maple syrup and the pomegranate molasses in a small saucepan.
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5
Bring to a boil over high.
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6
Reduce heat to low and simmer for 3 minutes.
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7
Remove from heat.
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8
Drain the mushrooms, pat dry and mince.
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9
Pour the oil into a nonstick frying pan.
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10
Add the shallots, and saute on medium heat for about 3 to 5 minutes or until the shallots are soft but not coloured.
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11
Add the mushrooms to the onions and continue sauteing for another 2 to 3 minutes.
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12
Add the sage, thyme, breadcrumbs, salt, and pepper to taste.
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13
Cook for one minute and let cool.
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14
Spoon the stuffing into the pockets of the 6 room-temperature chops.
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15
Generously salt and pepper both sides of the chops and saute in a little canola oil over medium-high for about 2 minutes per side or until golden brown.
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16
Brush both sides of each chop with the glaze.
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17
Transfer to a baking dish and place in the oven for 18 to 20 minutes, brushing every 5 minutes with the glaze.
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18
Boil down any remaining glaze until it is reduced to 1 to 2 tablespoons (15 to 30 mL).
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19
Remove the chops from the oven, and give them a final brush with the thickened glaze.
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20
Let the chops sit for 10 minutes to finish the cooking cycle.
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21
Drizzle with a little of the hot pan juices before serving.
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22
Cooks Tip.
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23
Pomegranate molasses is available in gourmet and Middle Eastern grocery stores and in some large grocery chains.
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24
Undiluted pomegranate juice concentrate can be substituted for the molasses.
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25
Pomegranate juice is not concentrated enough to produce the intense flavour this dish needs.
