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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.
To test a stirred custard for doneness, dip a metal spoon into the hot mixture. If the custard…
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Refrigerate the dough until it is chilled for easier handling. If there is a high butter…
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