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Brad's stuffed double cut pork chops

Before you jump to Brad's stuffed double cut pork chops recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

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One way to address this to start seeing some results is to understand that you do not have to alter everything right away or that you should entirely eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. In time, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

As you can see, it's not at all hard to begin incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let's go back to brad's stuffed double cut pork chops recipe. You can have brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you achieve that.

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

Get of For the chops.
Provide 4 of pork loin chops, bone in and at least 1 1/2" thick.
Get 1/2 lb of Genoa salami.
Provide 1 bunch of asparagus.
Provide 6 Oz of smoked cheddar cheese.
You need of Smoked paprika, garlic powder, white pepper, and sea salt.
Take of For the sautéed topping.
You need 1 of LG sweet onion, thin slices.
Use 1/2 lb of king oyster mushrooms, sliced thin.
Prepare 4 cloves of garlic, minced.
Prepare 1/2 stick of butter.
Use 1/4 cup of vodka.
Take of For the puree.
Provide 1 of LG head cauliflower.
Prepare 1/2 stick of butter.
Prepare 1/2 cup of milk + or -.
You need of Smoked paprika, garlic powder, white pepper and sea salt.
Use 1 drop of liquid smoke.

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

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..

Spread stuffing in a thin layer over. Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. 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.

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