Brad's stuffed double cut pork chops
Brad's stuffed double cut pork chops

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going 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 unique. This will be really delicious.

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

Dredge the chops through the egg, then lay in the breading and press to adhere. Season the entire chop with salt and cayenne. I had bought thick chops so I cut a cavity in them and stuffed the stuffing inside then I browned the chops in a sautee pan.

To begin with this particular recipe, we have to 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:
  1. Prepare For the chops
  2. Make ready 4 pork loin chops, bone in and at least 1 1/2" thick
  3. Make ready 1/2 lb Genoa salami
  4. Prepare 1 bunch asparagus
  5. Prepare 6 Oz smoked cheddar cheese
  6. Prepare Smoked paprika, garlic powder, white pepper, and sea salt
  7. Get For the sautéed topping
  8. Take 1 LG sweet onion, thin slices
  9. Prepare 1/2 lb king oyster mushrooms, sliced thin
  10. Get 4 cloves garlic, minced
  11. Take 1/2 stick butter
  12. Prepare 1/4 cup vodka
  13. Take For the puree
  14. Take 1 LG head cauliflower
  15. Take 1/2 stick butter
  16. Take 1/2 cup milk + or -
  17. Get Smoked paprika, garlic powder, white pepper and sea salt
  18. Make ready 1 drop liquid smoke

Pound chop thin, about ¼-in. thick. Spread stuffing in a thin layer over. Thick pork chops are stuffed with a nicely seasoned cornbread stuffing with a little corn, celery, and raisins or dried cranberries. This recipe is a good Cut a pocket into the meaty side of the chop, cutting in all the way to the bone.

Instructions 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.

Stuff the chops with Boudin Sausage or stuffing of your choice. Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for. Pork is a prime candidate for sous-vide cooking, and thick-cut pork doubly so. With a thick double-cut chop (that's a rib chop with two whole ribs in it), this can be tricky. The thicker a piece of meat is, the more difficult it is to keep the edges from overcooking as the.

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