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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.
Put the rack in your canner. Add several inches of water; bring to a simmer. Prepare the recipe…
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When a quick bread is made with solid fat, like softened butter or shortening, the fat and sugar…
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