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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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Zucchini and Potato Minestra
Stock will make much more flavorful soup, but i...
 
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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 on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
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Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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, 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.