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.
Place a cooking rack into a roasting pan and lay the stuffed pork chops onto the rack. Pour 1/2 cup of warm water into the bottom of the roasting pan, making sure it doesnât touch the rack. The water bath will help the pork retain moisture. Cover the pan with aluminum foil and bake for 45 minutes.