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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.
Pour coarse sugar or sea salt into a shallow serving bowl. Place pillar candles of varying…
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Spread shredded Parmesan evenly in heated crepe pan; add chopped nuts to melted…
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