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.