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 Stuff each pork chop with stuffing and close pocket using a toothpick. 2  Arrange pork chops on a baking sheet. 3  Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops. 4  Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes.