Almond Stuffed Pork Chops

Ingredients

4 boneless pork loin chops, 1 1/4-inch thick
1/4 c. chopped almonds
1/4 c. chopped onion
1 tsp. Culinary Secrets N/MSG Gourmet Chicken Base
         RFS Item 22562
1/8 to 1/4 tsp. Culinary Secrets Pure Almond Extract
                     RFS Item 26696
1 Tbsp. browning and seasoning sauce (optional)
1 Tbsp. SilverBrook Grade AA Salted Butter
           RFS Item 71800
1/4 c. chopped celery
2 Tbsp. water
1/2 tsp. Culinary Secrets Dried Parsley Flakes
            RFS Item 24016
2 slices firm white bread, cut into 1/2-inch cubes
1 Tbsp. water (optional)

Directions

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. of water, chicken base, parsley flakes and almond extract. 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 160 F, approximately 35-45 minutes (check temperature in thickest part of the meat).
4. Combine browning seasoning and 1 Tbsp. of water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops before serving.

Yield: 4 Servings

Recipe and Photo by National Pork Board