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.
Preheat oven at 300°.
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 ½ cup stock. Reduce heat to low; simmer covered until cooked through¸6 to 8 minutes.
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.
Strain the sauce through a fine sieve, and drizzle over pork.