Ingredients
- 4 boneless pork loin chops, 1 1/4-inch thick
- 1 Tablespoon butter
- 1/4 cup chopped almonds
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 2 Tablespoons water
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dried parsley flakes
- 1/8 to 1/4 teaspoon almond flavor
- 2 slices firm white bread, cut into 1/2-inch cubes
- 1 Tablespoon browning and seasoning sauce (optional)
- 1 Tablespoon water (optional)
Directions
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For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes.
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Cut opening in each chop from the outer side; widen opening into 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.
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Preheat oven to 375°F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160°F. (check temperature in thickest part of meat), 35-45 minutes.
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Combine browning and seasoning sauce and 1 Tablespoon water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops.