1/4 c. chopped onions
1/4 c. chopped almonds
1 tbsp. butter
2 c. soft bread cubes
1 tsp. instant chicken bouillon
1/4 tsp. brown bouquet sauce
1/2 tsp. dried parsley flakes
2 tbsp. water
1/4 tsp. almond extract
4 pork loin or rib chops, 1-inch thick (with pockets cut into side of each)
1 tbsp. water

Combine celery, onions, almonds, and butter in small microwavable bowl. Microwave on high until celery is tender, 3-4 minutes. Stir in bread cubes, bouillon, parsley, 2 tablespoons water, and almond extract.

Divide stuffing mixture into four equal portions. Spoon into each pork chop pocket. Place on roasting rack. Mix bouquet sauce and 1 tablespoon water; brush chops with 1/2 of the sauce mixture. Cover with waxed paper and microwave on medium for 10 minutes.