Almond-Stuffed Pork Chops
Courtesy of National Pork Board
Serve With:
Mixed green salad and sautéed green beans.
Servings: 4
Mixed green salad and sautéed green beans.
Prep Time: 15 Min.
Cook Time: 50 Min.
What you need:
* 4 boneless pork loin chops, 1 1/4 " thick
* 1 Tbsp. butter
* 1/4 c. chopped almonds
* 1/4 c. chopped celery
* 1/4 c. chopped onion
* 2 Tbsp. water
* 1 tsp. chicken bouillon granules
* 1/2 tsp. dried parsley flakes
* 1/4 tsp. almond extract
* 2 slices firm white bread, cut into 1/2-in. cubes
* 1 Tbsp. browning and seasoning sauce ( optional)
* 1 Tbsp. water (optional)
* 1 Tbsp. butter
* 1/4 c. chopped almonds
* 1/4 c. chopped celery
* 1/4 c. chopped onion
* 2 Tbsp. water
* 1 tsp. chicken bouillon granules
* 1/2 tsp. dried parsley flakes
* 1/4 tsp. almond extract
* 2 slices firm white bread, cut into 1/2-in. cubes
* 1 Tbsp. browning and seasoning sauce ( optional)
* 1 Tbsp. water (optional)
What to do:
1. 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 Tbsp. water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes.
2. 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.
3. Heat oven to 375°F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145°F. (check temperature in thickest part of meat), 35-45 min.
4. Combine browning/ seasoning sauce and 1 Tbsp. water in small bowl, if desired; brush over chops. Bake for 2 min. more. Remove toothpicks from chops.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. 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.
3. Heat oven to 375°F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145°F. (check temperature in thickest part of meat), 35-45 min.
4. Combine browning/ seasoning sauce and 1 Tbsp. water in small bowl, if desired; brush over chops. Bake for 2 min. more. Remove toothpicks from chops.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Wine pairings:
Gewürztraminer, Pinot Grigio, Pinot Noir
Nutritional information:
Calories: 433; Total Fat: 26g; Saturated Fat: 9g; Cholesterol: 117mg; Total Carbs: 10g; Fiber: 1g; Protein: 39g; Sodium: 284mg;