Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, brad's stuffed double cut pork chops. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Brad's stuffed double cut pork chops is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Brad's stuffed double cut pork chops is something that I’ve loved my whole life. They are fine and they look wonderful.
Guy shows you how to make double-cut pork chops. Season the entire chop with salt and cayenne. The chop will be very full.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Take For the chops
- Make ready 4 pork loin chops, bone in and at least 1 1/2" thick
- Make ready 1/2 lb Genoa salami
- Take 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
- Take 1 LG sweet onion, thin slices
- Take 1/2 lb king oyster mushrooms, sliced thin
- Prepare 4 cloves garlic, minced
- Prepare 1/2 stick butter
- Take 1/4 cup vodka
- Prepare For the puree
- Take 1 LG head cauliflower
- Prepare 1/2 stick butter
- Make ready 1/2 cup milk + or -
- Make ready Smoked paprika, garlic powder, white pepper and sea salt
- Take 1 drop liquid smoke
When I want comfort food, this is the one that I turn to. And is this term specific to pork, or are there other kinds of double-cut. 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. In this stuffed pork chops recipe, boneless and brined pork chops make the perfect vessel for leftover stuffing for an To stuff these pork chops I cut a pocket in the fatty side of the pork chop so the rendered fat would seep They're double stuffed! Holiday Burger. water, salad dressing, pork chops. 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.
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