Sage marinated pork chops stuffed with walnut cranberry cornbread dressing recipe

Recipe for sage marinated pork chops stuffed with walnut cranberry cornbread dressing in our easy pork recipes collection.

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

How to make sage marinated pork chops stuffed with walnut cranberry cornbread dressing

• 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.

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