Basic stuffed chops with
almond crunch. Serve with a mixed green salad and Sauteed Green
Beans.
Almond-Stuffed
Pork Chops
- 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)
- 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
F.
- Place stuffed chops on
roasting rack in shallow roasting pan.
- Bake, uncovered, until
internal temperature is 160 degrees F. (check temperature in
thickest part of meat), 35 to 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.
Serves 6.
Nutrition Facts
Calories 433 calories
Protein 39 grams
Fat 26 grams
Sodium 284 milligrams
Cholesterol 117 milligrams
Saturated Fat 9 grams
Carbohydrates 10 grams
Fiber 1 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
