Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, brad's stuffed double cut pork chops. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Brad's stuffed double cut pork chops is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Brad's stuffed double cut pork chops is something that I have loved my entire life. They’re nice and they look fantastic.
Guy shows you how to make double-cut pork chops. Season the entire chop with salt and cayenne. Stuff the chops with Boudin Sausage or stuffing of your choice.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Take For the chops
- Take 4 pork loin chops, bone in and at least 1 1/2" thick
- Make ready 1/2 lb Genoa salami
- Prepare 1 bunch asparagus
- Make ready 6 Oz smoked cheddar cheese
- Get Smoked paprika, garlic powder, white pepper, and sea salt
- Make ready For the sautéed topping
- Get 1 LG sweet onion, thin slices
- Prepare 1/2 lb king oyster mushrooms, sliced thin
- Make ready 4 cloves garlic, minced
- Take 1/2 stick butter
- Make ready 1/4 cup vodka
- Make ready For the puree
- Get 1 LG head cauliflower
- Prepare 1/2 stick butter
- Make ready 1/2 cup milk + or -
- Get Smoked paprika, garlic powder, white pepper and sea salt
- Make ready 1 drop liquid smoke
The chop will be very full. Season the outside of each chop with the remaining oil. 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.
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.
The thicker a piece of meat is, the more difficult it is to keep the edges from overcooking as the. The stuffing in this recipe is basically a version of that, with just enough to tuck into two nice thick chops. It is pretty easy to know how to cut these- take a sharp knife and run it into the chop all the way back to the bone and make a pocket. Tender pork chops stuffed with corn and bread crumbs and smothered in a savory mushroom sauce. Cut parallel into each chop to create a pocket.
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