Sage marinated pork chops stuffed with walnut cranberry cornbread dressing
Sage marinated pork chops stuffed with walnut cranberry cornbread dressing recipe in the pork category
Recipe ingredients:
- Pork chops:
- 6 thick pork chops, about 1 inch thick
- 1 recipe walnut-cranberry corn bread stuffing
- 4 tablespoon olive oil, divided
- Sage marinade:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons dried sage
Recipe method:
- Preheat 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 170 degrees F and center of stuffing registers 165 degrees F, about 25 minutes.
- Serve immediately.
Tags: sage, marinated, chops, stuffed, walnut, cranberry, cornbread, dressing, recipe, pork, recipes, cooking