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Before you jump to Apple & Raisin Sweet/Spicy Stuff Pork Chops recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.
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We hope you got insight from reading it, now let’s go back to apple & raisin sweet/spicy stuff pork chops recipe. To cook apple & raisin sweet/spicy stuff pork chops you need 17 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Apple & Raisin Sweet/Spicy Stuff Pork Chops:
- Provide 1 large pink lady apple
- Take 3 each handfull raisins
- You need 2 tbsp sofrito
- Prepare 2 tbsp recanto
- Take 1 tbsp minc garlic
- Prepare 1 packages sazon
- Get 2 tbsp adobo
- Provide 1 tbsp black pepper
- You need 1 tbsp Old Bay Blacken Seasoning
- You need 1 small white onion
- Use 2 pinch sea salt
- Use 2 tbsp light brown sugar or 2 splenda packs
- Provide 4 tbsp honey
- Get 1 1/2 box Chicken Stove Top Stuffing
- You need 3 stick celery
- Get 1 packages boneless lean pork chops/pork steaks
- Provide 1 can drained corn
Steps to make Apple & Raisin Sweet/Spicy Stuff Pork Chops:
- Receipe is on top of stove, medium to low heat.
- Marinate porck chops over night with desire seasoning.
- Chop up onion, apple, celery. Place on medium heat with about 3 table spoons olive oil. Put your garlic, pepper, sofrito, recanto, salt, raisins, sazon, adobo, light brown sugar, Old Bay Blacken Seasoning and honey in the pan. Cook down until soften. Add about 1/2 cup of water and then mix in the Stove Top Stuffing until mixed. You can add a can of drained corn if you like.
- In separate bowl, put your stuffing. Stuff your pork chops like tacos and place toothpicks to hold together. Add olive oil and about 1/2 cup water, place your pork chops carefully in your pan and cook on low heat. Cover and let cook for about 30 minutes, if more water needed, just add. Depending if your chops are thin or thick, that will determine your cooking time. If you rather put in the oven, 350 same cook time depending on size of chop. Don't over cook, you don't want hard chops.
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