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Ingredientes
- Â Â The chops should be at least an inch thick to accommodate the stuffing.
- Â Â Sage Marinade (recipe follows)
- Â Â Walnut-Cranberry Corn Bread Stuffing (see accompanying recipe)
- 6 x pork chops, about 1 inch thick
- 4 Tbsp. extra virgin olive oil (divided)
- Â Â Make marinade and stuffing, set aside.
- Â Â Preheat oven to 425 degrees.
Direcciones
- Rub the marinade into the pork chops. Slash a horizontal pocket in pork chops, cutting through to the bone. Place about 3/4 c. stuffing in each pork chop cavity.
- In a large skillet over medium heat, add in 3 Tbsp. oil; cook 2 or possibly 3 chops at a time till browned on one side, about 5 min. Turn and brown second side for about 3 min. Remove and reserve. Add in remaining 1 Tbsp. of oil and repeat with remaining chops.
- Place pork chops in a small roasting pan and bake till center of meat registers 160 degrees F for medium or possibly 170 degrees for well-done, and center of stuffing registers 165 degrees, about 25 min. Serve immediately.
- Sage Marinade3 Tbsp. olive oil2 cloves garlic, minced2 Tbsp. dry sage
- In a small bowl, stir together extra virgin olive oil, garlic and sage.
- Makes 1/4cup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 236 | 77% |
| Total Fat 26.42g | 33% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 896mg | 37% |
| Potassium 266mg | 8% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.53g | 0% |
| Protein 9.21g | 15% |
