Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's stuffed double cut pork chops. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brad's stuffed double cut pork chops is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Brad's stuffed double cut pork chops is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you can achieve it.

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

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

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.

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