Recipe: Perfect Brad's stuffed double cut pork chops

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Brad's stuffed double cut pork chops

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We hope you got benefit from reading it, now let’s go back to brad's stuffed double cut pork chops recipe. You can have brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you cook that.

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

  1. Prepare of For the chops.
  2. Provide 4 of pork loin chops, bone in and at least 1 1/2" thick.
  3. Get 1/2 lb of Genoa salami.
  4. Take 1 bunch of asparagus.
  5. Prepare 6 Oz of smoked cheddar cheese.
  6. Prepare of Smoked paprika, garlic powder, white pepper, and sea salt.
  7. Prepare of For the sautéed topping.
  8. Use 1 of LG sweet onion, thin slices.
  9. Use 1/2 lb of king oyster mushrooms, sliced thin.
  10. You need 4 cloves of garlic, minced.
  11. Get 1/2 stick of butter.
  12. You need 1/4 cup of vodka.
  13. Provide of For the puree.
  14. You need 1 of LG head cauliflower.
  15. Take 1/2 stick of butter.
  16. You need 1/2 cup of milk + or -.
  17. Provide of Smoked paprika, garlic powder, white pepper and sea salt.
  18. You need 1 drop of liquid smoke.
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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..
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I breaded the chops and added a baked apple garnish for flair. We were very pleased by the outcome. I used the fat line as marker for making the cuts for the stuffing. We like our pork well done so cooking time may vary according to your tastes. To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge.

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