STUFFED PORK CHOPS with savory spaghetti
Reading edition
4 pork chops, cut 1¾ in. thick 1 can Franco-American Spaghetti, chopped 3 tablespoons diced green pepper 1 teaspoon onion juice 1 tablespoon melted butter
Split lean meat in half, cutting to bone. Mix remaining ingredients thoroughly and stuff chops. Draw edges together with one or two toothpicks and dip in flour well seasoned with salt and pepper. Arrange in greased baking pan, with remaining spaghetti mixture around chops, and bake in a hot oven (400° F.) 40 minutes, turning once. Serve with broccoli and Harvard beets; lemon meringue pie for dessert.
YES INDEED, MADAM I CAN CERTAINLY RECOMMEND FRANCO-AMERICAN
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