Sautéed Pork Chops, Oyster Mushroom Stew and Pomegranate Caramel Sauce

Ingredients

• 4 hotel-cut Quebec pork chops
• 1 tbsp. 15 mL butter
• 1 tbsp. 15 mL olive oil
• 1½ cups 375 mL pomegranate juice
• 1 tbsp. 15 mL crushed pink peppercorns
• 2 tbsp. 30 mL chopped fresh thyme
• 1 shallot, chopped
• 4 cups 1 litre sliced oyster mushrooms
• ⅓ cup 75 mL white wine
• ⅔ cup 150 mL brown veal stock or prepared demi-glace sauce
• Salt and freshly ground pepper, to taste
• Pomegranate seeds, to taste
• Fresh thym, to taste