The chops should be at least an inch thick to accommodate the stuffing.
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons dried sage
6 thick pork chops (about 1 inch thick)
1 recipe Walnut-Cranberry Corn Bread Stuffing (see recipe)
4 tablespoon olive oil, divided
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 160 degrees (medium) or 170 degrees F (well done) and center of stuffing registers 165 degrees F (about 25 minutes). Serve immediately.
Nutrition information per serving: Calories 560; Carbohydrates 19 g; Protein 28 g; Fat 42 g including sat. fat 12 g; Cholesterol 112 mg; Sodium 760 mg; Calcium 99 mg; Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch., 6 lean-meat exch. and 5 fat exch.