Recipe: Tasty Brad's stuffed double cut pork chops

Brad's stuffed double cut pork chops. Great recipe for Brad's stuffed double cut pork chops. These are at least an inch and a half thick. Stuffed with Genoa salami and asparagus.

Brad's stuffed double cut pork chops Brad's stuffed double cut pork chops step by step. Cut bottom third of the asparagus spears off. Coat asparagus with a small amount of olive oil. You can cook Brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's stuffed double cut pork chops

  1. It’s of For the chops.
  2. It’s 4 of pork loin chops, bone in and at least 1 1/2″ thick.
  3. It’s 1/2 lb of Genoa salami.
  4. It’s 1 bunch of asparagus.
  5. Prepare 6 Oz of smoked cheddar cheese.
  6. You need of Smoked paprika, garlic powder, white pepper, and sea salt.
  7. Prepare of For the sautéed topping.
  8. You need 1 of LG sweet onion, thin slices.
  9. You need 1/2 lb of king oyster mushrooms, sliced thin.
  10. It’s 4 cloves of garlic, minced.
  11. Prepare 1/2 stick of butter.
  12. Prepare 1/4 cup of vodka.
  13. Prepare of For the puree.
  14. It’s 1 of LG head cauliflower.
  15. Prepare 1/2 stick of butter.
  16. Prepare 1/2 cup of milk + or -.
  17. Prepare of Smoked paprika, garlic powder, white pepper and sea salt.
  18. You need 1 drop of liquid smoke.

Sprinkle with the same seasonings as the pork. To get started with this recipe, we must first prepare a few ingredients. Here is how you can achieve that. For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour.

Brad's stuffed double cut pork chops step by step

  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..

Add the eggs to a second shallow bowl and beat. There's no fooling around with this one. This double cut pork chop has been brined and then stuffed with sausage. I do believe that this treatment renders about as moist and flavorful a pork chop as one could create. Stuffed double cut pork loin chops recipe

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