Razzle Dazzle Recipes - Thanksgiving Recipes
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Sage-Marinated Stuffed Pork Chops Recipe

The chops should be at least an inch thick to accommodate the stuffing.

Sage Marinade (recipe follows)

Walnut-Cranberry Corn Bread Stuffing (see accompanying recipe)

6 pork chops, about 1 inch thick

4 T. olive oil (divided)

Make marinade and stuffing; set aside.

Preheat oven to 425 F.

Rub the marinade into the pork chops. Slash a horizontal pocket in pork chops, cutting through to the 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 for about 3 minutes. Remove and reserve. Add remaining 1 tablespoon of oil and repeat with remaining chops.

Place pork chops in a small roasting pan and bake until center of meat registers 160 F. for medium or 170 F. for well-done, and center of stuffing registers 165 F., about 25 minutes. Serve immediately.

Sage Marinade

3 T. olive oil

2 cloves garlic, minced

2 T. dried sage

In a small bowl, stir together olive oil, garlic and sage. Makes about 1/4 cup.

Walnut-Cranberry Corn Bread Stuffing

This recipe makes enough for 6 pork chops (see accompanying recipe for Sage-Marinated Stuffed Pork Chops) or a 5-pound chicken. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.

4 T. butter

1 small carrot, minced

1 small rib celery, minced

1 small onion, minced

2 1/4 C. (approximately) lightly crumbled corn bread

2 T. minced fresh parsley

2 t. crumbled dried sage leaves

1 t. salt

1/2 t. pepper

1/2 C. fresh or frozen cranberries

1/2 C. toasted walnuts (see note)

1 1/2 C. hot turkey broth or water

In a skillet over medium heat, melt butter; add carrot, celery and onion; saute until softened, about 10 minutes.

In a large bowl, toss corn bread with cooked vegetables; add parsley, sage, salt and pepper. Add cranberries, walnuts and broth; mix well.

Preheat oven to 350 F. Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165 F. on a meat thermometer, about 30 minutes.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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