Apple And Raisin Pork Chops Recipes

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APPLE-RAISIN STUFFED PORK CHOPS



Apple-Raisin Stuffed Pork Chops image

Posted this recipe in request. From Sun-Maid Raisins. Looks likes a lot of flavor, texture, and great ingredients.

Provided by Rita1652

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup apple juice
1/2 cup sun-maid dried apple (cut in chunks)
1/2 cup sun-maid seedless raisin
1/2 cup chopped walnuts
2 tablespoons fine dry breadcrumbs
1 tablespoon sugar
2 tablespoons dry white wine
1 tablespoon lemon juice
1/2 teaspoon ground ginger
6 pork loin chops, cut 1 inch thick seasoned with salt pepper thyme
2 tablespoons cooking oil

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-RAISIN PORK CHOPS



Apple-Raisin Pork Chops image

When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. -Shirley Joan Helfenbein, Lapeer, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

8 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or juice
3 tablespoons spicy brown mustard
3 medium apples, sliced
1/2 cup sliced green onions
1/4 cup raisins
1/4 cup dried currants
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet. , Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a thermometer reads 160° Remove chops to a serving platter; keep warm., Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts :

PORK CHOPS WITH APPLES AND RAISINS



Pork Chops With Apples and Raisins image

This is a recipe from Tyler Florence which I have had good success with. It is pretty easy, you just need to plan a little ahead of time as this needs a couple of hours for the pork chops to soak in the brine. I like to serve this with wild rice.

Provided by Jenny Frenny

Categories     Pork

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 20

1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 sprigs fresh thyme
4 thick cut pork chops
salt & freshly ground black pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
3 granny smith apples, peeled & cored, and sliced into 1/2-inch-thick pieces
2 sprigs fresh thyme
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pinch dry mustard
salt & freshly ground black pepper
1/2 lemon

Steps:

  • Mix the ingredients for the brine well to dissolve sugar and salt. Pour brine into a zip-lock bag and add the pork chops. Place in a bowl and set in refridgerator for 2 hours. Do not allow to brine longer than 2 hours.
  • Take chops of the the brine and dry. Season with salt and pepper. Put the 3 tbs olive oil in a large frying pan and heat. Add the pork chops and brown 4 minutes, turn over and brown 4 minutes on the other side.
  • Place browned chops into a glass baking dish and put in a 350 degree oven for 30 minutes. They should reach 140-145 degrees in the center.
  • While the pork chops are in the oven, put the 2 tbs butter in another frying pan and melt over medium heat. Add the apples and thyme to the pan and stir frequently until golden and softened. Add the raisins, the apple juice concentrate, brown sugar, cinnamon, cloves, mustard, salt, pepper and the juice of the 1/2 lemon. Allow everything to simmer until chops are done.
  • Serve the pork chops with the apples and raisins spooned on top.

APPLE AND RAISIN PORK CHOPS



Apple and Raisin Pork Chops image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 10

3 Red Delicious apples
6 ounces dried California raisins
4 ounces brown sugar
8 center-cut pork chops
6 ounces unsalted butter
6 ounces demi-glace
Water
Salt
Corn flour
Vegetable oil

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.

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS



Thick Pork Chops with Spiced Apples and Raisins image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 20

1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
  • Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
  • While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

PORK CHOPS WITH APPLES AND RAISINS



Pork Chops with Apples and Raisins image

Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.

Provided by Heidi Shirk

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
4 (6 ounce) pork chops, 1 1/2 to 2-inches thick
½ teaspoon salt
½ teaspoon sage
2 medium tart apples, cored and sliced
¼ cup brown sugar
2 tablespoons all-purpose flour
1 cup hot water
1 tablespoon white vinegar
½ cup 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.

Nutrition Facts : Calories 349 calories, Carbohydrate 42.4 g, Cholesterol 63.6 mg, Fat 9.1 g, Fiber 2.6 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 365.7 mg, Sugar 32.7 g

PORK CHOPS WITH APPLE-RAISIN RELISH



Pork Chops with Apple-Raisin Relish image

Apples and pork chops are a delicious and traditional combination. The vinegar in the relish helps offset the sweetness of the raisins and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 9

2 tart green apples, such as Granny Smith (3/4 pound), peeled and cut into 1/2-inch chunks
1/4 cup sugar
2 tablespoons raisins, or dried currants
1 tablespoon cider vinegar, or white-wine vinegar
1/2 teaspoon ground ginger
Pinch of cayenne pepper
4 pork loin chops, each about 1/2 inch thick (about 1 1/2 pounds total)
2 tablespoons vegetable oil
Salt and pepper

Steps:

  • Make the relish: In a medium saucepan, combine the apples, sugar, raisins, vinegar, ginger, and cayenne over medium-high heat until the sugar dissolves, about 2 minutes. Reduce heat; simmer, partially covered, until apples are soft, 10 minutes, stirring occasionally.
  • Make the pork chops: Season chops with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork chops, and cook until browned, 3 to 4 minutes per side. Serve with apple-raisin relish.

BAKED PORK CHOPS AND APPLES



Baked Pork Chops and Apples image

I like to make these baked pork chops with apples for company because it can be assembled ahead of time and popped in the oven when guests arrive. Apples and raisins give it a homey flavor. -Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/2 teaspoon salt
1 tablespoon vegetable oil
2 medium tart apples, peeled and sliced
1/4 cup raisins
4 tablespoons brown sugar, divided
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon lemon juice
1/4 cup apple juice
1/4 cup orange juice

Steps:

  • Sprinkle pork chops with salt. In a large skillet, brown chops in oil; set aside. Place apples and raisins in a greased 13-in. x 9-in. baking dish. Combine 2 tablespoons brown sugar, cinnamon and cloves; sprinkle over apples. Drizzle with lemon juice. Arrange pork chops on top. , Bake, uncovered, at 325° for 40-45 minutes or until chops are tender and juices run clear. , In a small saucepan, combine the apple juice, orange juice and remaining brown sugar; bring to a boil. Reduce heat and simmer for 10 minutes. Serve with pork chops just before serving.

Nutrition Facts : Calories 287 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 264mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 30g protein.

APPLE STUFFED PORK CHOPS



Apple Stuffed Pork Chops image

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!

Provided by Nancy Burrowes

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Yield 6

Number Of Ingredients 10

1 tablespoon chopped onion
¼ cup butter
3 cups fresh bread crumbs
2 cups chopped apples
¼ cup chopped celery
2 teaspoons chopped fresh parsley
¼ teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g

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