This recipe was clipped from a newspaper, date unknown but probably 1950s or 1960s since most of the recipes in this collection were from that time period. Recipe is typed below along with a scanned copy.

PORK CHOPS–MINCEMEAT STUFFING

6 rib pork chops, cut 1 inch thick
1 cup soft bread crumbs
1/2 cup mincemeat
3 tablespoons chopped onion
1 tablespoon lard or drippings
1 teaspoon salt
1/8 teaspoon pepper

Make pocket in each chop by cutting into the chop along the bone. (Chops cut from this side hold the stuffing better.) Combine crumbs, mincemeat and onion and stuff each chop with this mixture. Brown chops on both sides in lard or drippings. Pour off drippings. Season. Cover tightly and simmer 45 minutes to 1 hour or until done.