Almond Stuffed Pork Chops

This recipe was given out on a cooking show on KOMA radio in Oklahoma City. I haven't tried it yet but it sounds delicious.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless pork chops, 1 1/4 inch thick
• 1  tablespoon butter
• 1⁄4 cup  chopped  almonds
• 1⁄4 cup  chopped onion
• 2  tablespoons water
• 1  teaspoon chicken bouillon granules or 1  crushed bouillon cube
• 1⁄2 teaspoon dried parsley flakes
• 1⁄4 teaspoon  almond flavoring
• 2  slices  firm  white bread, cut into 1/2-inch cubes
• 1  tablespoon  browning sauce
• 1  tablespoon water

Directions

1. 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.
2. From the side, cut a pouch into each chop. Fill pouch with 1/4th of stuffing mixture. Secure with toothpicks.
3. Place stuffed chops on rack in shallow roasting pan. Bake uncovered in 375 degree oven for 35-45 minute or until meat thermometer reads 160 degrees.
4. Combine browning sauce and 1 tablespoon water in small bowl. Brush over chops and cook for 3 minutes longer. Remove toothpicks from chops and serve.