Brad's stuffed double cut pork chops. Dredge the chops through the egg, then lay in the breading and press to adhere. Grilled Pork Chops Recipe on the Big Green Egg Double Cut, Boudin Stuff Pork Chops Grilled and Covered in Crawfish Cream Sauce For more barbecue and. Who would ever guess baked stuffed pork chops could be so simple?

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

Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for. A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy Season pork chop generously with salt and pepper. Alternatively, place in a heavy-duty zipper lock bag.

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..

The chop will be very full. Roasted Pomegranate Marinated Double Cut Pork Chops. Center-cut pork chops, stuffed with gouda cheese, parsley, and bacon are excellent grilled or broiled. 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. To stuff this stuffed pork chops recipe, you want to start out with a decently thick cut.