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When creating the pockets in the pork chops, use a paring knife to make a slit in the chop's fatty side. Cut almost to the other side but not through the chop. Spoon the stuffing mixture into the pocket and secure the opening with toothpicks.
Twist off claws. Pull off small pincer and discard. Use a nutcracker, lobster cracker or crab…
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Place vegetables in a saucepan and cover with water. Lightly salt if desired. Bring to a boil.…
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