The âFiniâ flight tradition was first officially noted during the Vietnam war, when the aircrew commemorated the completion of 100 missions. The 100th safe last-landing was a reason to celebrate, but it is now usually a separate flight altogether marking the final flight before retirement.
First the pork chops are dipped in a mixture of milk and egg, then they are coated with corn bread stuffing mix. The chops are baked at 425 degrees F for 20 minutes or until the chops reach an internal temperature of 145 degrees F. Allow chops to stand for 3 minutes at room temperature before serving.
1 Mix until it is a stiff stuffing. 2  Cut parallel into each chop to create a pocket. 3  Stuff each pork chop with stuffing mix. 4  Place chops in a cooking dish and then pour mushroom soup over top. 5  Bake for about 45 minutes or until chops are cooked all the way through.