Sage-Marinated Pork Chops Stuffed with
Walnut-Cranberry Cornbread Dressing
The chops should be at least an inch thick to accommodate the stuffing.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons dried sage
- Heat oven to 425 degrees F.
- 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.
- 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
- 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).
- 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