The secret for stuffing chops

JERRY ANNE DI VECCHIO,  – September 22, 2004

When using a gooey mixture to stuff thick chops (lamb or pork), steaks (such as tenderloin), or chicken breasts, the trick to keeping the filling in is to make the opening small. You need to create a large pocket inside the meat, with an opening slit just big enough to push the filling through. These lamb chops are an easy ― and flavorful ― example, with an aromatic heart of Stilton cheese.

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