This filling mixture resembles a Catalan picada except for the cilantro. Instead of using the mixture to enrich a sauce, as does a picada, the Portuguese use it as a stuffing. Incidentally, the stuffing is also great in a boned leg of lamb.
For the stuffing, heat
For the lemon butter, place all the ingredients in a food processor and process until blended. Season to taste with salt and pepper.
Heat the grill or broiler. Stuff each chop with
© 1998 Joyce Goldstein. All rights reserved.