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
• 1 1/2 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 L sliced oyster mushrooms
• 1/3 cup 75 ml white wine
• 2/3 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