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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Lidias In the Kitchen Tip - Garlic

 
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How to stuff a pork chop
Everybody seems to love a stuffed chop especially when it has oozing cheese seeping out of it, so how ...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 19, 2015
How to stuff a pork chop

Everybody seems to love a stuffed chop especially when it has oozing cheese seeping out of it, so how do you prepare a chop for stuffing. In order to stuff a chop it needs to be a nice height 3/4" to 1 " will do. Set the chop on a cutting board with the bone part away from your cutting angle. With the fingers of one hand gently press against the meat of the chop and make a horizontal cut through the meat all the way to the bone. With the smooth side of a meat mallet, gently pound each side of the cut meat from the inside out until the meat has expanded and is ready to be stuffed. Roll the stuffing into a ball and place it inside on one side of the butterflied chop, close to the bone. Fold the other side of the chop over the filling. Roll then seal the edges of the meat by lightly pounding with the toothed side of the mallet. Fold the pounded side slightly over the filled chop and secure the seal with a toothpick or two. Proceed to cook, just remember to remove the tooth picks before serving.