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The ingredients needed to prepare Brad's stuffed double cut pork chops:
- Take For the chops
- Take 4 pork loin chops, bone in and at least 1 1/2" thick
- Prepare 1/2 lb Genoa salami
- You need 1 bunch asparagus
- Use 6 Oz smoked cheddar cheese
- You need Smoked paprika, garlic powder, white pepper, and sea salt
- Use For the sautéed topping
- Prepare 1 LG sweet onion, thin slices
- You need 1/2 lb king oyster mushrooms, sliced thin
- Prepare 4 cloves garlic, minced
- Provide 1/2 stick butter
- Provide 1/4 cup vodka
- Take For the puree
- Prepare 1 LG head cauliflower
- Provide 1/2 stick butter
- Use 1/2 cup milk + or -
- Get Smoked paprika, garlic powder, white pepper and sea salt
- Prepare 1 drop liquid smoke
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.
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