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Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, brad's stuffed double cut pork chops. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Brad's stuffed double cut pork chops is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Brad's stuffed double cut pork chops is something which I have loved my entire life. They’re fine 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 begin with this recipe, we must first prepare a few ingredients. You can have brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brad's stuffed double cut pork chops:
- Take For the chops
- Get 4 pork loin chops, bone in and at least 1 1/2" thick
- Take 1/2 lb Genoa salami
- Make ready 1 bunch asparagus
- Take 6 Oz smoked cheddar cheese
- Prepare Smoked paprika, garlic powder, white pepper, and sea salt
- Make ready For the sautéed topping
- Prepare 1 LG sweet onion, thin slices
- Take 1/2 lb king oyster mushrooms, sliced thin
- Take 4 cloves garlic, minced
- Take 1/2 stick butter
- Prepare 1/4 cup vodka
- Get For the puree
- Make ready 1 LG head cauliflower
- Prepare 1/2 stick butter
- Prepare 1/2 cup milk + or -
- Get Smoked paprika, garlic powder, white pepper and sea salt
- Get 1 drop liquid smoke
Stuffed with Genoa salami and asparagus. Topped with carmelized onions and king oyster mushrooms and smoked cheddar cheese. Laid on a bed of smoky cauliflower puree. Stuffed pork chop topped with mushroom bordelaise sauce.
Instructions 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.
These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the men would ask to have two. 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.
So that is going to wrap this up with this exceptional food brad's stuffed double cut pork chops recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
