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 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.
Cut an opening in each chop from the outer side, widen opening into the pocket, being careful not to cut through the other side of the chop.
Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
Place stuffed chops on roasting rack in 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