home or Register


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.
 
more about lidia ›




Turkey Tetrazzini
What to do with the leftover turkey after Thank...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


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 ...
 
see previous tips ›
see next tips ›


Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
January 19, 2014
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.