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.
- For the chops
- 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
- For the sautéed topping
- 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
- For the puree
- 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
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.
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