2 slices firm white bread, cut into 1/2-inch cubes
1 tbsp browning and seasoning sauce (optional)
1 tbsp water (optional)
Instructions
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.
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.
Heat oven to 375 degrees. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 degrees, 35-45 minutes. 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.
Option - I did not have the almond flavoring so used vanilla extract instead.
Originally Submitted
2/1/2011
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