Preheat oven to 375°F. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery, and onion until vegetables are tender. Stir in 2 tablespoons water, bouillon granules ...

Put pork chops in a pan, cover them, and bake for 15 minutes in a 500-degree oven. After 15 minutes, add the sauce into the pan and bake, uncovered, for another 15 minutes.

Feeling stuck in a pork chop rut? It happens to the best of us. But there’s a whole world of ways to make them exciting again ...

To prepare oven: Preheat oven to 350 degrees. To stuff chops: Blot pork chops dry. Cut pocket into chops all the way to bone and as wide as possible without cutting through to side.

At heart, these are still easy oven-cooked pork chops. Nothing tricky or overly fancy here. Pair the chops with a crisp white wine and a simple side salad for all-out dinner bliss.

As long as the oven is red-hot and you monitor the internal temperature, it should be an effective cook. "400, 425, 450 [degrees Fahrenheit]," Stowe says.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

Put pork chops in a pan, cover them, and bake for 15 minutes in a 500-degree oven. After 15 minutes, add the sauce into the pan and bake, uncovered, for another 15 minutes.

To prepare oven, baking sheet: Preheat oven to 350 degrees. Fit baking sheet with cooking rack. Set aside. To stuff chops: Blot pork chops dry.

At heart, these are still easy oven-cooked pork chops. Nothing tricky or overly fancy here. Pair the chops with a crisp white wine and a simple side salad for all-out dinner bliss.