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Pork Chops




Source of Recipe


Unknown


List of Ingredients




Pork Chops

Recipe





To cut a pocket in pork chops for stuffing, choose loin or rib chops that are about 1½ inches thick (have your butcher cut some if those displayed aren't thick enough). Cutting from the fat side, use a sharp, pointed knife to make a horizontal slit about inches wide almost to the bone. Make the inside pocket larger than the actual slit. Fill the pocket with stuffing and secure the opening with toothpicks.