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1
Preheat the oven to 375F.
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2
In a large skillet over medium heat, heat 2 tablespoons of olive oil, then add the shallots and cook for about 2 minutes.
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3
Next stir in the mushrooms and the garlic and season with sea salt.
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4
Saute the mushrooms until the juices are evaporated and then mix in the parsley and bread crumbs.
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5
Finally toss in the cheese and stir until combined.
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6
Season with pepper and more salt if desired, remove from the pan and set the stuffing aside to cool.
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7
Using a sharp knife, cut a slit into the short end of the pork chop and wiggle the knife to form a pocket almost all the way through to the other end.
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8
Stuff the pockets of the chops with the stuffing.
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9
Use toothpicks to close the opening.
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10
Next add the butter to the same, unwashed, skillet and melt it over a medium-high heat.
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11
Place the stuffed pork chops into the skillet and brown on both sides.
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12
Remove from the skillet and place into a lightly greased, oven-proof dish.
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13
Bake the chops for 35-40 minutes, or until the internal temperature reaches 150F.
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14
To prepare the sauce, pour the wine into the same skillet and incorporate the caramelized bits from the bottom of the pan into the wine.
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15
Simmer over medium heat until wine is reduced by 1/3.
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16
Next add the pomegranate juice and sugar and again reduce by 1/3.
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17
Shut the heat off and set aside.
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18
When the pork is done, remove the meat to a serving platter and drain the pan juice into the sauce.
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19
Turn the heat back on and bring the sauce to a low boil.
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20
Whisk in the cornstarch and water mixture (slurry) and simmer on low for 2 to 3 minutes.
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21
Season to taste.
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22
To serve, slice the pork chop crosswise and spoon over the sauce.
