Brad's stuffed double cut pork chops
Brad's stuffed double cut pork chops

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's stuffed double cut pork chops. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Brad's stuffed double cut pork chops is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Brad's stuffed double cut pork chops is something which I’ve loved my entire life.

Dredge the chops through the egg, then lay in the breading and press to adhere. Grilled Pork Chops Recipe on the Big Green Egg Double Cut, Boudin Stuff Pork Chops Grilled and Covered in Crawfish Cream Sauce For more barbecue and. Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak.

To begin with this particular recipe, we must first prepare a few components. You can cook 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:
  1. Make ready For the chops
  2. Prepare 4 pork loin chops, bone in and at least 1 1/2" thick
  3. Get 1/2 lb Genoa salami
  4. Make ready 1 bunch asparagus
  5. Get 6 Oz smoked cheddar cheese
  6. Take Smoked paprika, garlic powder, white pepper, and sea salt
  7. Take For the sautéed topping
  8. Get 1 LG sweet onion, thin slices
  9. Make ready 1/2 lb king oyster mushrooms, sliced thin
  10. Take 4 cloves garlic, minced
  11. Make ready 1/2 stick butter
  12. Get 1/4 cup vodka
  13. Take For the puree
  14. Get 1 LG head cauliflower
  15. Get 1/2 stick butter
  16. Make ready 1/2 cup milk + or -
  17. Get Smoked paprika, garlic powder, white pepper and sea salt
  18. Take 1 drop liquid smoke

The chop will be very full. Double Cut Pork Chop With Walnut Stuffing, Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce Food Network invites you to try this Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham Hock Gravy recipe from Emeril Lagasse. To stuff this stuffed pork chops recipe, you want to start out with a decently thick cut. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping).

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.

This gives the pork a thick breading and keeps it moist while baking. Spray the bottom of a glass baking dish with Pam, place the breaded pork in (no water. 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.

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