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Pecan Stuffed Pork Chops

6 pork loin chops, 1 1/4 inch thick
3/4 cup celery, finely chopped
2 tablespoons butter
1/4 cup water
1 cup graham cracker crumbs, crushed
1 cup pecans, coarsely chopped
1/2 cup dry bread crumbs
1/4 teaspoon ground allspice
1/8 teaspoon salt
2 tablespoons fat
salt
pepper
2 tablespoons flour
1/2 cup water

Make a pocket in each chop by cutting into the chop with a small
sharp knife on rib side parallel to the surface of the chop. Be
careful not to cut through the opposite side. Cook celery in butter
or margarine in frying-pan 3 minutes. Stir in water. Combine graham
cracker crumbs, 3/4 cup pecans, bread cubes, allspice and salt,
stir into celery. Fill pocket in each chop with an equal amount of
stuffing. Lightly brown chops in cooking fat in frying pan. Season
chops on both sides with salt and pepper.

Place in 11 3/4 x 7 1/4 x 1 3/4" glass baking dish, cover tightly
with foil. Bake in moderate oven (350 degrees) 45 minutes. Remove
foil and continue baking 15 minutes or until done. To prepare gravy,
combine flour with 1/2 cup water, stir into cooking liquid in small
saucepan and cook until thickened, stirring constantly. Add reserved
1/4 cup pecans and continue cooking 3 minutes. Serve gravy with
stuffed pork chops. Makes 6 servings.

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