Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, brad's stuffed double cut pork chops. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brad's stuffed double cut pork chops is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Brad's stuffed double cut pork chops is something that I have loved my whole life. They’re nice and they look wonderful.
Great recipe for Brad's stuffed double cut pork chops. These are at least an inch and a half thick. Stuffed with Genoa salami and asparagus.
To get started with this particular recipe, we must prepare a few components. You can have brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Brad's stuffed double cut pork chops:
- Prepare For the chops
- Take 4 pork loin chops, bone in and at least 1 1/2" thick
- Prepare 1/2 lb Genoa salami
- Prepare 1 bunch asparagus
- Get 6 Oz smoked cheddar cheese
- Make ready Smoked paprika, garlic powder, white pepper, and sea salt
- Get For the sautéed topping
- Take 1 LG sweet onion, thin slices
- Get 1/2 lb king oyster mushrooms, sliced thin
- Get 4 cloves garlic, minced
- Get 1/2 stick butter
- Make ready 1/4 cup vodka
- Make ready For the puree
- Make ready 1 LG head cauliflower
- Prepare 1/2 stick butter
- Prepare 1/2 cup milk + or -
- Make ready Smoked paprika, garlic powder, white pepper and sea salt
- Make ready 1 drop liquid smoke
With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. A butterflied pork chop is cut all the way through, leaving a thin connection on one side so you can open it like a book. To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge.
Steps to make Brad's stuffed double cut pork chops:
- Sprinkle chops liberally with seasoning. Set aside.
- Cut bottom third of the asparagus spears off. Coat asparagus with a small amount of olive oil. Sprinkle with the same seasonings as the pork. Toss to coat. Roast in a 400 degree oven until just done.
- Cut up cauliflower. Place in saucepot. Cover with water. Bring to a boil. Cover and simmer until cauliflower is tender.
- Heat a small amount of canola oil in a frying pan on medium high heat. Sear chops on each side until well browned. Place in a baking dish and put in the oven until internal temperature reaches 160. Remove from oven and let rest 5 minutes.
- Meanwhile add onion, mushrooms, garlic, and butter to a frying pan. Fry on medium low heat until carmelized
- Butterfly pork chops don't cut all the way through. Stuff with salami and 3 asparagus spears. Place a slice of cheese on top. Return to the oven until cheese is melted and stuffing is heated through.
- Drain cauliflower. Place in a food processor. Add butter. Blend well. While running, add milk slowly until puree becomes smooth. Season to taste and add liquid smoke if desired.
- Spread puree on bottom of plate. Add chop on top. Top with mushrooms and 2 asparagus spears. Serve immediately. Enjoy.
Buy a box of Stove Top stuffing and add a granny smith apple (diced). Stuff the chops, brown and put them in the oven.. Brad's stuffed double cut pork chops. These are at least an inch and a half thick. Stuffed with Genoa salami and asparagus.
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