Plantain-Stuffed Pork Chops with Sofrito Potatoes and Asparagus | Publix Super Markets

Ingredients

• 1 (11 oz) package frozen ripe plantains
• 1 1/2 cups corn bread stuffing mix
• 1 cup diced fresh red onions
• 1 cup reduced-sodium chicken broth
• 4 butterflied boneless pork chops (about 2 lb)
• Toothpicks
• 1/2 teaspoon adobo seasoning with pepper
• Cooking spray
• 1/3 cup frozen sofrito
• 1 lb fresh asparagus spears
• 2 tablespoons canola oil
• 20 oz frozen potatoes O'Brien (diced potatoes, onions, and bell peppers)
• 1/2 cup diced fresh red onions
• 8 oz diced fresh tomatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper