Simple Way to Prepare Ultimate Brad's stuffed double cut pork chops

Hey everyone, it is Jim, welcome to our recipe site. 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Brad's stuffed double cut pork chops is something which I’ve loved my entire life.

Dredge the chops through the egg, then lay in the breading and press to adhere. Grilled Pork Chops Recipe on the Big Green Egg Double Cut, Boudin Stuff Pork Chops Grilled and Covered in Crawfish Cream Sauce For more barbecue and. Brad's stuffed double cut pork chops. These are at least an inch and a half thick.

To get started with this recipe, we have to prepare a few components. You can have brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you can achieve that.

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

1. Take For the chops
2. Take 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. Make ready 6 Oz smoked cheddar cheese
6. Make ready Smoked paprika, garlic powder, white pepper, and sea salt
7. Take For the sautéed topping
8. Take 1 LG sweet onion, thin slices
9. Make ready 1/2 lb king oyster mushrooms, sliced thin
10. Prepare 4 cloves garlic, minced
11. Take 1/2 stick butter
12. Prepare 1/4 cup vodka
13. Make ready For the puree
14. Prepare 1 LG head cauliflower
15. Get 1/2 stick butter
16. Prepare 1/2 cup milk + or -
17. Get Smoked paprika, garlic powder, white pepper and sea salt
18. Take 1 drop liquid smoke

The chop will be very full. A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy Season pork chop generously with salt and pepper. Alternatively, place in a heavy-duty zipper lock bag.

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.

Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy Season pork chop generously with salt and pepper. Alternatively, place in a heavy-duty zipper lock bag. This double rack of pork is flavored with orange and fresh herbs for a main dish that's as tasty as it is beautiful. Double Cut Pork Chop With Walnut Stuffing, Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce Food Network invites you to try this Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham Hock Gravy recipe from Emeril Lagasse. 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.

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