Easiest Way to Prepare Perfect 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.

Using a boning knife, cut the pork chops between the bones, then run the blade along the bones to separate the meat. Transfer the pork chops and bones to plates, spoon the reserved pan drippings. Andouille Stuffed Double Cut Pork Chops. You can have Brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Brad's stuffed double cut pork chops

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

Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada. Grilled Double-Cut Andouille Crusted Pork Chops with a Creole Mustard, Caramelized Onion Reduction Sauce. Brad's stuffed double cut pork chops. These are at least an inch and a half thick.

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..

Stuffed with Genoa salami and asparagus. Topped with carmelized onions and king oyster mushrooms and smoked cheddar cheese. Laid on a bed of smoky cauliflower puree. Delicious stuffed and breaded pork chops made with six ingredients - thick-cut pork chops, smoked gouda, fresh spinach, horseradish mustard, panko crumbs, and Creole-style seasoning. These juicy pork chops are packed with a sage, spinach, and Parmesan stuffing and baked to form a Because these stuffed chops are easy to make and cook quickly, they are fantastic for festive Pair them with a simple vegetable, or, if you want to double down on the starch, mashed or roasted.