Recipe of Homemade Brad's stuffed double cut pork chops

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The ingredients needed to make Brad's stuffed double cut pork chops:

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

Topped with carmelized onions and king oyster mushrooms and smoked cheddar cheese. Laid on a bed of smoky cauliflower puree. This double rack of pork is flavored with orange and fresh herbs for a main dish that's as tasty as it is beautiful. Stuff the chops with Boudin Sausage or stuffing of your choice.

Steps to make Brad's stuffed double cut pork chops:

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.

This double rack of pork is flavored with orange and fresh herbs for a main dish that's as tasty as it is beautiful. Stuff the chops with Boudin Sausage or stuffing of your choice. Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for. Remove bones from pork chop and reserve. Pound chop thin, about ¼-in. thick.

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