Almond-Stuffed Pork Chops
Basic stuffed chops with almond crunch. Serve with a mixed green salad and Sauteed Green Beans. Republished with permission, National Pork Board.
Yield: 4 Ready in 45 minutes
29 people trying soon
|4 bonelesspork loin chops; 1 1/4-inch thick|
|1/4 cupchopped almonds|
|1/4 cupCelery; chopped|
|1/4 cupOnions; chopped|
|1 teaspoonchicken bouillon granules|
|1/2 teaspoonDried parsley flakes|
|1/8 teaspoonalmond flavor; (up to 1/4 teaspoon)|
|2 slicesfirm white bread; cut into 1/2-inch cubes|
|1 tablespoonbrowning and seasoning sauce; (optional)|
|1 tablespoonwater; (optional)|
Almond-Stuffed Pork Chops Preparation
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), 35-45 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.
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
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