Easiest Way to Make Appetizing Brad's stuffed double cut pork chops

Brad's stuffed double cut pork chops. Dredge the chops through the egg, then lay in the breading and press to adhere. The chop will be very full. Remove bones from pork chop and reserve.

Brad's stuffed double cut pork chops. These are at least an inch and a half thick. Stuffed with Genoa salami and asparagus. You can cook Brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's stuffed double cut pork chops

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

Topped with carmelized onions and king oyster mushrooms and smoked cheddar cheese. Laid on a bed of smoky cauliflower puree. This double rack of pork is flavored with orange and fresh herbs for a main dish that's as tasty as it is beautiful. Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak.

Brad's stuffed double cut pork chops instructions

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..

And they are way cheaper to buy too. Making a perfect pork chop is completely easy. If you haven't had a thick cut pork chop before, well, prepare to fall in love with pork chops. I went a bit heavy on the red pepper flakes because we like things spicy, and served them with wild rice We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. Stuff the chops with Boudin Sausage or stuffing of your choice.