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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. 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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RKG1 5 years agoNice flavour. I used the ginger maple sauce from the spicy maple broiled salmon recipe, because I had some left over from the night before. Added a good flavour.
little_fieldmouse 6 years agoNice way to make the ordinary a special feast!
stevemur 8 years ago[I posted this recipe.]