Sage-Marinated Pork Chops Stuffed with
Walnut-Cranberry Cornbread Dressing
The chops should be at least an inch thick to accommodate the stuffing.
Yield: 6 servings
Ingredients
Sage Marinade
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons dried sage
Pork Chops
- 6 (1 inch thick) pork chops
- 1 recipe Walnut-Cranberry Corn Bread Stuffing
- 4 tablespoon olive oil, divided
Instructions
- 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 chops.
- 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.
Nutrition
Per serving: Calories 560; Carbohydrates 19g; Protein 28g; Fat 42g including sat. fat 12g; Cholesterol 112mg; Sodium 760mg; Calcium 99mg; Dietary fiber 2g
Exchanges: 1 vegetable exchange, 1 bread/ starch exchange, 6 lean-meat exchanges and 5 fat exchanges
