Brad's stuffed double cut pork chops

Name: Brad's stuffed double cut pork chops
Cuisine: American
Ingredients: 4 pork loin chops, bone in and at least 1 1/2" thick; 1/2 lb Genoa salami; 1 bunch asparagus; 6 Oz smoked cheddar cheese; Smoked paprika, garlic powder, white pepper, and sea salt; 1 LG sweet onion, thin slices; 1/2 lb king oyster mushrooms, sliced thin; 4 cloves garlic, minced; 1/2 stick butter; 1/4 cup vodka; 1 LG head cauliflower; 1/2 stick butter; 1/2 cup milk + or -; Smoked paprika, garlic powder, white pepper and sea salt; 1 drop liquid smoke

wingmaster835 @wingmaster

Sequim Washington

These are at least an inch and a half thick. 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.

wingmaster835 @wingmaster

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Ingredients

For the chops
4pork loin chops, bone in and at least 1 1/2" thick
1/2 lbGenoa salami
1 bunchasparagus
6 Ozsmoked cheddar cheese
Smoked paprika, garlic powder, white pepper, and sea salt
For the sautéed topping
1LG sweet onion, thin slices
1/2 lbking oyster mushrooms, sliced thin
4 clovesgarlic, minced
1/2 stickbutter
1/4 cupvodka
For the puree
1LG head cauliflower
1/2 stickbutter
1/2 cupmilk + or -
Smoked paprika, garlic powder, white pepper and sea salt
1 dropliquid smoke

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Steps

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.

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Cooksnaps

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wingmaster835 @wingmaster

on April 17, 2019 23:38

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.