Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brad's stuffed double cut pork chops. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Guy shows you how to make double-cut pork chops. Season the entire chop with salt and cayenne. The chop will be very full.
Brad's stuffed double cut pork chops is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Brad's stuffed double cut pork chops is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. 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 make Brad's stuffed double cut pork chops:
- Prepare For the chops
- Make ready 4 pork loin chops, bone in and at least 1 1/2" thick
- Get 1/2 lb Genoa salami
- Make ready 1 bunch asparagus
- Prepare 6 Oz smoked cheddar cheese
- Get Smoked paprika, garlic powder, white pepper, and sea salt
- Make ready For the sautéed topping
- Prepare 1 LG sweet onion, thin slices
- Get 1/2 lb king oyster mushrooms, sliced thin
- Prepare 4 cloves garlic, minced
- Get 1/2 stick butter
- Get 1/4 cup vodka
- Prepare For the puree
- Get 1 LG head cauliflower
- Make ready 1/2 stick butter
- Make ready 1/2 cup milk + or -
- Take Smoked paprika, garlic powder, white pepper and sea salt
- Prepare 1 drop liquid smoke
And is this term specific to pork, or are there other kinds of double-cut. A pork chop is just a pork chop, right? Well, there's actually more than one cut out there! Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end.
Steps 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.
This double rack of pork is flavored with orange and fresh herbs for a main dish that's as tasty as it is beautiful. Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. 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.
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