Brad's stuffed double cut pork chops
Brad's stuffed double cut pork chops

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's stuffed double cut pork chops. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Brad's stuffed double cut pork chops is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Brad's stuffed double cut pork chops is something which I have loved my whole life. They are nice and they look wonderful.

Now Choose From Multiple Easy Pork Chop Recipes To Create That Perfect Meal. Great recipe for Brad's stuffed double cut pork chops. These are at least an inch and a half thick.

To begin with this recipe, we must first 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:
  1. Get For the chops
  2. Make ready 4 pork loin chops, bone in and at least 1 1/2" thick
  3. Take 1/2 lb Genoa salami
  4. Get 1 bunch asparagus
  5. Prepare 6 Oz smoked cheddar cheese
  6. Make ready Smoked paprika, garlic powder, white pepper, and sea salt
  7. Prepare For the sautéed topping
  8. Take 1 LG sweet onion, thin slices
  9. Prepare 1/2 lb king oyster mushrooms, sliced thin
  10. Prepare 4 cloves garlic, minced
  11. Get 1/2 stick butter
  12. Make ready 1/4 cup vodka
  13. Get For the puree
  14. Prepare 1 LG head cauliflower
  15. Prepare 1/2 stick butter
  16. Get 1/2 cup milk + or -
  17. Get Smoked paprika, garlic powder, white pepper and sea salt
  18. Get 1 drop liquid smoke

Brad's stuffed double cut pork chops. These are at least an inch and a half thick. Stuffed with Genoa salami and asparagus. Topped with carmelized onions and king oyster mushrooms and smoked cheddar cheese.

Steps to make Brad's stuffed double cut pork chops:
  1. Sprinkle chops liberally with seasoning. Set aside.
  2. 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.
  3. Cut up cauliflower. Place in saucepot. Cover with water. Bring to a boil. Cover and simmer until cauliflower is tender.
  4. 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.
  5. Meanwhile add onion, mushrooms, garlic, and butter to a frying pan. Fry on medium low heat until carmelized
  6. 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.
  7. 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.
  8. Spread puree on bottom of plate. Add chop on top. Top with mushrooms and 2 asparagus spears. Serve immediately. Enjoy.

Laid on a bed of smoky cauliflower puree. Loin chops are more tender and just a better kind of pork chop. 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. 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.

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