Recipe of Perfect Brad's stuffed double cut pork chops

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way 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 bit unique. This will be really delicious.

Dredge the chops through the egg, then lay in the breading and press to adhere. The chop will be very full. When I want comfort food, this is the one that I turn to. We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else.

Brad's stuffed double cut pork chops is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Brad's stuffed double cut pork chops is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started 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 cook it.

The ingredients needed to make Brad's stuffed double cut pork chops:

1. Make ready 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. Take 1 bunch asparagus
5. Take 6 Oz smoked cheddar cheese
6. Prepare Smoked paprika, garlic powder, white pepper, and sea salt
7. Prepare For the sautéed topping
8. Make ready 1 LG sweet onion, thin slices
9. Get 1/2 lb king oyster mushrooms, sliced thin
10. Get 4 cloves garlic, minced
11. Take 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. Make ready Smoked paprika, garlic powder, white pepper and sea salt
18. Take 1 drop liquid smoke

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. Laid on a bed of smoky cauliflower puree.

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.

Topped with carmelized onions and king oyster mushrooms and smoked cheddar cheese. Laid on a bed of smoky cauliflower puree. Using a boning knife, cut the pork chops between the bones, then run the blade along the bones to separate the meat. Transfer the pork chops and bones to plates, spoon the reserved pan drippings on top and serve. In this stuffed pork chops recipe, boneless and brined pork chops make the perfect vessel for leftover stuffing for an To stuff these pork chops I cut a pocket in the fatty side of the pork chop so the rendered fat would seep They're double stuffed!

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