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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.
Spread meringue over hot filling to minimize “weeping” (the watery layer between the meringue…
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Divide one 7-oz. tube almond paste into six equal portions. Form each into a cone shape, about…
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