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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
In a mixing bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually…
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Cut a deep slit in each pork chop, forming a pocket.
Stuff about 1/4 cup cherry mixture…
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