(by Shirley McNevich)
4-6 pork loin chops
stuffing/filling (you can use our recipe #104 - Filling - to make your stuffing/filling)
1/2 cup of water
salt to taste
pepper to taste
Trim the fat from the pork. Cut a pocket through the middle horizontally in each chop to hold the filling (or have the butcher slice them this way for you when you buy them). Stuff each of the pockets with stuffing/filling, as much as they will hold. Secure the pockets using a wooden toothpick so stuffing/filling doesn't fall out. Place in a shallow roasting pan sprayed with Pam. Shake a little salt over the top of each chop (pepper also if you choose). Pour 1/2 cup water in the bottom of the pan. Bake at 375 degrees for 40-50 minutes. Test with a fork for doneness.
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