Amount Per Serving:
- 4 pork chops
- 1 Tbsp butter
- 1/2 Cup almonds, chopped
- 1/4 Cup celery, chopped
- 1/4 Cup onion, chopped
- 1 Tbsp water
- 1 tsp chicken bouillon granules
- 1/2 tsp dried parsley
- 1/4 tsp almond extract
- 2 slices bread, cut into ½ inch cubes
Preheat oven to 375°F.
For stuffing, melt butter in a medium saucepan over medium heat. Cook almonds, celery, and onion until vegetables are tender. Stir in 2 tablespoons water, bouillon granules, parsley flakes, and almond flavor. Add bread cubes; toss to moisten.
Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
Place stuffed chops on a roasting rack in a shallow roasting pan.
Bake, uncovered, until internal temperature reaches 145°F, 35-45 minutes.
Remove toothpicks from chops. Let rest 3 minutes and serve.
433 calories; 26 g fat; 9 g saturated fat; 117 mg cholesterol; 284 mg sodium; 10 g carbohydrate; 1 g fiber; 26 g protein