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Stuffed Pork Chops- with Extra Stuffing 4 or 6 Boneless Pork Chops 1-1/4 Inch thick (fat trimmed.) 2 Tbls. oil 3 cups bread cubes, french bread (or packaged cubes) 1 box cornbread stuffing mix 1 can chicken broth 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter or margarine 1/4 tsp.
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A recipe for Pork Chops with Corn Stuffing containing pork loin rib chops -- 1-1/4 inches thick finely chopped onion butter margarine soft whole wheat bread crumbs kernel corn -- drained dried thyme leaves -- crushed pepper vegetable oil water
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A recipe for Pork Chops With Savory Mushroom Stuffing containing olive oil thinly sliced green onions (8 oz size) fresh mushrooms -- coarsely chopped snipped fresh rosemary oregano salt pepper boneless pork loin chops -- cut 1 inch thick Worcestershire sauce
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Cut into the fatty side of pork chop to make a pocket. Sprinkle chops inside and out with salt and pepper. Prepare stuffing mix according to package directions, using chicken broth. Stuff pork chops. Close openings with toothpicks. Place pork chops in one layer in a shallow baking pan. Spoon
southernfood.about.com
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Pork Chops Stuffed with Stuffing