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Sage-Marinated Pork Chops Stuffed with
Walnut-Cranberry Cornbread Dressing


The chops should be at least an inch thick to accommodate the stuffing.


Sage Marinade

Pork chops


  1. Heat oven to 425 degrees F.
  2. Prepare marinade by combining olive oil, garlic and sage in a small bowl. Rub marinade into pork chops. Slash a horizontal pocket in pork chops, cutting through to bone. Place about 3/4 cup stuffing in each pork chop cavity.
  3. In a large skillet over medium heat, add 3 tablespoons oil; cook 2 or 3 chops at a time until browned on one side (about 5 minutes). Turn and brown second side (about 3 minutes). Remove and reserve. Add remaining oil and repeat with remaining chops.
  4. Place pork chops in a small roasting pan and bake until center of meat registers 160 degrees (medium) or 170 degrees F (well done) and center of stuffing registers 165 degrees F (about 25 minutes).
  5. Serve immediately.

Yield: 6 servings

Nutrition information per serving: Calories 560; Carbohydrates 19 g; Protein 28 g; Fat 42 g including sat. fat 12 g; Cholesterol 112 mg; Sodium 760 mg; Calcium 99 mg; Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable exchange, 1 bread/ starch exchange, 6 lean-meat exchanges and 5 fat exchanges

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