How to Cook Yummy Brad's stuffed double cut pork chops

Brad's stuffed double cut pork chops. Dredge the chops through the egg, then lay in the breading and press to adhere. Stuff the chops with Boudin Sausage or stuffing of your choice. Season the entire chop with salt and cayenne.

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. Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. You can have Brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's stuffed double cut pork chops

1. You need of For the chops.
2. You need of pork loin chops, bone in and at least 1 1/2" thick.
3. It's of Genoa salami.
4. Prepare of asparagus.
5. Prepare of smoked cheddar cheese.
6. You need of Smoked paprika, garlic powder, white pepper, and sea salt.
7. You need of For the sautéed topping.
8. Prepare of LG sweet onion, thin slices.
9. Prepare of king oyster mushrooms, sliced thin.
10. It's of garlic, minced.
11. It's of butter.
12. Prepare of vodka.
13. You need of For the puree.
14. It's of LG head cauliflower.
15. You need of butter.
16. You need of milk + or -.
17. It's of Smoked paprika, garlic powder, white pepper and sea salt.
18. It's of liquid smoke.

Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. 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.

Brad's stuffed double cut pork chops instructions

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..

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. Fill pork chops with prepared stuffing. Place stuffed chops flat side down in single layer in shallow baking pan; do not crowd. Sprinkle with salt and pepper; cover pan tightly with foil.