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6 (1-inch thick) pork rib
1/4 c. milk
1 c. soft bread crumbs
1/8 tsp. salt
1/4 tsp. sage
1 c. chopped pared apple
1/2 c. raisins
1 Tbsp. melted butter

Make a pocket in each chop by cutting into the chop
along the bone. (Chops cut from this side hold stuffing
better.) Pour milk over bread crumbs. Stir in salt, sage,
apple, raisins and melted butter. Stuff each chop with about
1/4 cup of stuffing. Brown chops on both sides in shortening
(2 tablespoons). Season chops with salt and pepper, if de-
sired. Cover tightly and cook slowly 45 minutes.

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