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Guy shows you how to make double-cut pork chops. Season the entire chop with salt and cayenne. The chop will be very full.
Alright, don’t linger, let’s approach this brad's stuffed double cut pork chops formula with 18 materials which are absolutely easy to acquire, and we have to process them at the very least through 8 measures. You should commit a while on this, so the resulting food could be perfect.
Composition for Brad's stuffed double cut pork chops:
- Require of For the chops
- Need 4 - pork loin chops, bone in and at least 1 1/2" thick
- You need 1/2 lb - Genoa salami
- Give 1 bunch asparagus
- Give 6 Oz of smoked cheddar cheese
- Prepare Smoked paprika, garlic powder, white pepper, and sea salt
- Require of For the sautéed topping
- Take 1 LG sweet onion, thin slices
- Require 1/2 lb king oyster mushrooms, sliced thin
- Require 4 cloves garlic, minced
- Get 1/2 stick of butter
- Prepare 1/4 cup - vodka
- Give for For the puree
- Prepare 1 - LG head cauliflower
- Give 1/2 stick butter
- Take 1/2 cup of milk + or -
- Get of Smoked paprika, garlic powder, white pepper and sea salt
- Get 1 drop - liquid smoke
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. 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!
Brad's stuffed double cut pork chops making process:
- 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.
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. I went a bit heavy on the red pepper flakes because we like things spicy, and served them with wild rice We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. This double rack of pork is flavored with orange and fresh herbs for a main dish that's as tasty as it is beautiful.
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