Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's stuffed double cut pork chops. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Brad's stuffed double cut pork chops is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Brad's stuffed double cut pork chops is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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
- Prepare 4 pork loin chops, bone in and at least 1 1/2" thick
- Prepare 1/2 lb Genoa salami
- Take 1 bunch asparagus
- Get 6 Oz smoked cheddar cheese
- Get Smoked paprika, garlic powder, white pepper, and sea salt
- Make ready For the sautéed topping
- Get 1 LG sweet onion, thin slices
- Prepare 1/2 lb king oyster mushrooms, sliced thin
- Prepare 4 cloves garlic, minced
- Take 1/2 stick butter
- Prepare 1/4 cup vodka
- Prepare For the puree
- Prepare 1 LG head cauliflower
- Get 1/2 stick butter
- Get 1/2 cup milk + or -
- Get Smoked paprika, garlic powder, white pepper and sea salt
- Make ready 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.
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.
Laid on a bed of smoky cauliflower puree. Stuffed pork chop topped with mushroom bordelaise sauce. 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. 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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