Best 11 Almond Stuffed Pork Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Almond stuffed pork chops are a delectable dish that combines the savory flavors of juicy pork and the nutty crunch of almonds. This classic dish is a delightful blend of textures and flavors, and it's sure to impress your family and friends. Whether you're a seasoned chef or just starting out in the kitchen, this guide will provide you with everything you need to know to make the best almond stuffed pork chops. We'll cover everything from selecting the right ingredients to mastering the cooking techniques. So gather your ingredients, preheat your oven, and let's dive into the world of almond stuffed pork chops!

Here are our top 11 tried and tested recipes!

STUFFED PORK CHOP



Stuffed Pork Chop image

Provided by Alton Brown

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup plus 2 teaspoons kosher salt
1 cup dark brown sugar
1 tablespoon whole black peppercorns
1 tablespoon ground mustard
2 cups apple cider vinegar
1 pound ice cubes
4 double-thick, bone-in loin pork chops (1- to 1 1/2-inches thick; about 12 ounces each)
1 1/2 cups cornbread crumbs
1/4 cup walnuts
1/4 cup dried cherries
2 tablespoons golden raisins
1 1/2 teaspoons freshly ground black pepper
2 teaspoons fresh sage
1/4 cup low-fat buttermilk
Vegetable oil

Steps:

  • Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
  • Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
  • Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
  • Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
  • Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
  • Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.

ALMOND-CRUSTED PORK CHOPS WITH APPLES



Almond-Crusted Pork Chops with Apples image

My mom always cooked this dish in a heavy cast-iron skillet and every time she heated the pan, it had a fragrance of pure food history. In this recipe, take care to grind the almonds fine enough so they adhere as a crust.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup whole almonds, toasted
3/4 cup panko breadcrumbs
1 teaspoon finely grated orange zest (reserve the orange)
4 boneless pork chops (each about 8 ounces and 3/4-inch thick)
Kosher salt and freshly ground black pepper
5 tablespoons Dijon mustard
2 large whole eggs
Extra-virgin olive oil, enough for a shallow frying pan
2 tablespoons (1/4 stick) unsalted butter
2 large shallots, minced
2 Golden Delicious apples, peeled, sliced 1/4-inch thick, then diced
1 teaspoon (1 sprig) chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 teaspoon (packed) light brown sugar
Juice of 1 orange (about 1/3 cup)
1/2 cup chicken stock

Steps:

  • Preheat the oven to 200 degrees F.
  • To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
  • Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
  • To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

CHERRY STUFFING PORK CHOPS



Cherry Stuffing Pork Chops image

Have a stand-out meal in about an hour with this delicious recipe from our Test Kitchen. Filled with a flavorful stuffing, these hearty pork chops are sure to impress!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup dried cherries
2 tablespoons water
3 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon shredded carrot
2 teaspoons dried parsley flakes
1 tablespoon butter
3/4 cup sage stuffing mix
1/3 cup reduced-sodium chicken broth
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1/4 teaspoon pepper
2 tablespoons vegetable oil
GRAVY:
2 tablespoons all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
3/4 cup plus 2 tablespoons reduced-sodium chicken broth
1/4 cup heavy whipping cream

Steps:

  • In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain). , In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed., Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving., Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 36g protein.

APPLE STUFFED PORK CHOPS



Apple Stuffed Pork Chops image

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!

Provided by Nancy Burrowes

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Yield 6

Number Of Ingredients 10

1 tablespoon chopped onion
¼ cup butter
3 cups fresh bread crumbs
2 cups chopped apples
¼ cup chopped celery
2 teaspoons chopped fresh parsley
¼ teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
  • In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g

ALMOND- AND PEACH-CRUSTED PORK CHOPS



Almond- and Peach-Crusted Pork Chops image

Betty Crocker Bisquick II Cookbook shares a recipe! Here's a peach of a recipe that you can get on the table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 6

Number Of Ingredients 9

1 egg
2 tablespoons peach preserves
1/2 cup Original Bisquick™ mix
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
Chopped fresh parsley, if desired

Steps:

  • Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
  • Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 280, Carbohydrate 8 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
  • Season all sides of the pork chops with salt and pepper.
  • Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
  • Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
  • Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

PORK CHOPS WITH APRICOT-ALMOND STUFFING



Pork Chops with Apricot-Almond Stuffing image

Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Makes 4

Number Of Ingredients 8

3 ounces dried apricots, coarsely chopped (1/3 cup)
2 ounces almonds, coarsely chopped (1/3 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 bone-in pork chops (8 ounces each)
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons red-wine vinegar

Steps:

  • Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
  • Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
  • Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

ALMOND-STUFFED PORK CHOPS



Almond-Stuffed Pork Chops image

Number Of Ingredients 8

1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted*
2 teaspoons chopped fresh or 3/4 teaspoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops, 1 inch thick (about 2 pounds)
1/4 cup apricot preserves

Steps:

  • 1. Mix broth, rice, apricots, almonds and marjoram in 1 1/2-quart saucepan. Heat to boiling reduce heat to low. Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.2. Cut 3-inch pocket in each pork chop, cutting from fat side almost to bone. Spoon about 2 tablespoons rice mixture into each pocket. Secure pockets with toothpicks.3. Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 minutes turn. Broil 10 to 15 minutes longer or until thermometer reads 160° (medium doneness) and pork is slightly pink when cut near bone.4. Heat preserves brush over pork.TO MAKE AHEAD: Place broiled pork in square baking dish, 8 x 8 x 2 inches. Wrap tightly with aluminum foil and label. Freeze no longer than 2 months. About 1 1/4 hours before serving, heat oven to 375°. Bake in covered baking dish about 1 hour or until stuffing is hot in center and meat thermometer in stuffing reads 160°. Heat preserves brush over pork.*To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.A NOTE from DR. GHOSHPork is a tasty source of thiamin, or vitamin B1. Thiamin is vitally important for energy release from foods, plus it helps keep your nervous system healthy, too."Pork with fruit and rice tastes great even on chemo. I didn't even know I liked apricots until they were one of about five fruits still left on my food list after surgery! Now I love them." -ANNE R.NUTRITION FACTS: Low fiber low residue1 Serving: Calories 280 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 65mg Sodium 180mg Potassium 440mg Carbohydrate 25g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 8% Vitamin C 4% Calcium 2% Iron 8% Folic Acid 4% Magnesium 12% DIET EXCHANGES: 1 1/2 Starch, 3 Lean MeatHelpful For These Side Effects: (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ALMOND-STUFFED PORK CHOPS



Almond-Stuffed Pork Chops image

Basic stuffed chops with almond crunch. Serve with a mixed green salad and sauteed green beans.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 12

4 raw chop with refuse, 195 g; yields excluding refuses boneless pork loin chops, 1 1/4-inch thick
1 tablespoon butter
¼ cup chopped almonds
¼ cup chopped celery
¼ cup chopped onion
2 tablespoons water
1 teaspoon chicken bouillon granules
½ teaspoon dried parsley flakes
⅛ teaspoon almond extract
2 slices firm white bread, cut into 1/2-inch cubes
1 tablespoon browning and seasoning sauce
1 tablespoon water

Steps:

  • 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.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 9.5 g, Cholesterol 66.7 mg, Fat 15.3 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 4.9 g, Sodium 157 mg, Sugar 1.6 g

ALMOND PORK CHOPS WITH HONEY MUSTARD



Almond Pork Chops with Honey Mustard image

I love how crunchy almonds and sweet mustard sauce jazz up this tender pork dish. Usually I double the recipe. One chop is never enough for my gang of grown children and grandkids. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup smoked almonds
1/2 cup dry bread crumbs
2 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1 inch thick and 6 ounces each)
2 tablespoons olive oil
2 tablespoons butter
1/2 cup reduced-fat mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard

Steps:

  • In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large bowl, combine flour, salt and pepper. Add 1 pork chop at a time and toss to coat. Dip pork chop in eggs, then coat with almond mixture. , Preheat oven to 400°. In a large skillet over medium heat, cook chops in oil and butter until lightly browned, 2-3 minutes on each side. Transfer to a rimmed baking sheet; bake, uncovered, until a thermometer inserted in pork reads 145°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.

Nutrition Facts : Calories 642 calories, Fat 40g fat (11g saturated fat), Cholesterol 204mg cholesterol, Sodium 659mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 2g fiber), Protein 39g protein.

ALMOND STUFFED PORK CHOPS



Almond Stuffed Pork Chops image

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.

Provided by Sandy in Oklahoma

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • From the side, cut a pouch into each chop. Fill pouch with 1/4th of stuffing mixture. Secure with toothpicks.
  • 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.
  • 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.

Nutrition Facts : Calories 402.9, Fat 20.7, SaturatedFat 6.8, Cholesterol 131.7, Sodium 327.7, Carbohydrate 9.2, Fiber 1.4, Sugar 1.5, Protein 42.9

Tips:

  • To ensure even cooking, use a meat mallet to pound the pork chops to an even thickness.
  • For a crispy crust, sear the pork chops in a hot skillet until golden brown before transferring them to the oven.
  • To add extra flavor, marinate the pork chops in a mixture of olive oil, herbs, and spices before cooking.
  • If you don't have almond flour, you can make your own by grinding almonds in a food processor.
  • Serve the pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Almond-stuffed pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of savory pork and sweet almonds is sure to please everyone at the table. With a few simple tips, you can create a dish that is both flavorful and impressive.

Related Topics