“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:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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