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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 a small amount of oil into a Dutch oven. Heat over medium-high heat until hot. Pat the food…
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Place greens, pinecones, balls and beads in the freezer-safe container.
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