Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's stuffed double cut pork chops. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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 is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Brad's stuffed double cut pork chops is something which I have loved my entire life.
To get started with this particular 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 it.
The ingredients needed to make Brad's stuffed double cut pork chops:
- Get For the chops
- Make ready 4 pork loin chops, bone in and at least 1 1/2" thick
- Make ready 1/2 lb Genoa salami
- Get 1 bunch asparagus
- Take 6 Oz smoked cheddar cheese
- Make ready Smoked paprika, garlic powder, white pepper, and sea salt
- Prepare For the sautéed topping
- Get 1 LG sweet onion, thin slices
- Get 1/2 lb king oyster mushrooms, sliced thin
- Get 4 cloves garlic, minced
- Prepare 1/2 stick butter
- Make ready 1/4 cup vodka
- Get For the puree
- Get 1 LG head cauliflower
- Take 1/2 stick butter
- Take 1/2 cup milk + or -
- Take Smoked paprika, garlic powder, white pepper and sea salt
- Prepare 1 drop 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.
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.
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.
So that’s going to wrap it up for this exceptional food brad's stuffed double cut pork chops recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!
