Stuffed Pork Chops in Teriyaki Mushroom Sauce

Finely dice enough mushrooms to make 1/4 cup. Put in small bowl along with raisins, celery and apples. Add sherry and let soak for 15 minutes.

Trim fat from pork chops. Make a slit through center of chop lengthwise being careful not to cut all the through to the other side.

Drain fruit stuffing, reserving the rest of sherry. Put stuffing in pocket of chop. Fasten with skewer or toothpick. Keep any stuffing left over.

Mix flour, salt, pepper and five spice well on a plate. Dip chops in flour mixture shaking off excess. Keep rest of flour mixture.

Melt 1 tablespoon of butter along with 1 tablespoon of olive oil in a large frying pan over high heat. Brown chops on all sides. Remove from pan.

Add remaining butter and oil. Reduce heat to medium. Add garlic and ginger and cook for a minute. Add rest of mushrooms and any remaining stuffing and cook for 5 minutes, stirring to keep from burning.

Add beef broth, teriyaki sauce and remaining sherry to pan. Deglaze the browned bits from bottom of pan. Add pork chops. Cover and simmer on low for 30 minutes.

Remove chops from pan. Add remaining flour mixture to pan and raise heat to high. Cook stirring until gravy thickens and sauce reduces about 3 minutes. Pour over chops.