Lindys Apple Raisin Stuffed Pork Chops Recipes

LINDY'S APPLE RAISIN STUFFED PORK CHOPS

Steps:

• Melt butter on high 1 min in a glass measuring cup covered with plastic leave room to vent.
• In a medium bowl combine everything except chops and gravy.
• Trim fat from chops. Place 4 on bottom of microwave proof baking dish. Divide stuffing onto the 4 chops, then cover stuffing with the 4 remaining chops.
• Sprinkle 1/2 of dry brown gravy mix over the top of the chops, sprinkle the rest into the cooking dish. it will combine with the cooking juices.
• Cover with wax paper and cook on power level 7 or 70 (roast) for 18-20 minute Let stand 5 minutes before serving.
• If you don't like raisins, just add extra apples. You can also use this stuffing in your thanksgiving turkey--very delicious!

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

APPLE AND RAISIN PORK CHOPS

Steps:

• Apple preparation:
• Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.
• Pork chops:
• In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.
• Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish.
• Serve with either sauteed fresh spinach or tropical rice and black beans.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

APPLE-RAISIN STUFFED PORK CHOPS

Steps:

• In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
• Remove from heat.
• Add raisins and let stand 5 minutes; drain, reserving liquid.
• Combine cooked fruit mixture, walnuts, and bread crumbs.
• Stir together sugar, wine, lemon juice, and ginger.
• Add to bread mixture, tossing lightly to moisten.
• Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
• Spoon about 1/3 cup of the stuffing mixture into each pocket.
• If necessary, use wooden picks to hold pockets closed.
• In large skillet brown chops in hot oil.
• Place chops in 13x9x2-inch baking pan.
• Sprinkle chops with a little salt and pepper.
• Add ¼ cup reserved apple liquid to pan, adding water if necessary.
• Bake chops, covered, in 350°F oven for 1 hour.

APPLE-STUFFED PORK CHOPS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

CINNAMON-APPLE PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

PORK CHOPS WITH APPLE RAISIN SAUCE

Steps:

• 1. Add cubed apples to medium sauce pan. Stir in water, brown sugar, raisins, jam, cinnamon, maple syrup or jam and salt.
• 2. Place sauce pan over medium heat and cook until tender about ten minutes.
• 3. Season pork chops and put in a skillet with hot olive oil and add the Worcestershire sauce.
• 4. Cook for 6-7 minutes per side. Do not over cook, only until just done in middle of the chop or the meat will be dry and tough.
• 5. When chops are browned and almost done, add the apple mixture to the skillet and simmer for two minutes.
• 6. Place the pork chops onto platte3r, top with the raisin mixture and drizzle any sauce left in the pan over the top of the chops!