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Publix Simple Meals

Orange-Horseradish Pork with Creamy Corn Bake

Orange-Horseradish Pork with Creamy Corn Bake
Total Time:
about 2 hours

Cooking Sequence

  • Preheat oven; prepare ribs and begin to bake (10 minutes)
  • Allow ribs to bake (1 hour)
  • Prepare corn recipe and bake; complete ribs and serve (40 minutes)

Orange-Horseradish Pork


Aluminum foil
2 lb boneless country-style pork ribs
3/4 cup low-sugar orange marmalade
2 tablespoons cornstarch
2 tablespoons prepared horseradish
2 tablespoons Deli-style mustard
1 tablespoon soy sauce


  1. Preheat oven to 350°F. Line baking sheet with foil. Arrange ribs in single layer on baking sheet. Combine remaining ingredients; pour one-half of the sauce mixture over top of the ribs.
  2. Place second sheet of foil over top of ribs; double-fold edges to seal. Bake 1–1 1/2 hours or until tender.
  3. Open pouch of ribs and add remaining sauce. Broil 2–3 minutes or until lightly browned. Serve. (Makes 6 servings.)
Note: Ribs may also be cooked by placing foil pouch directly on preheated grill.

Creamy Corn Bake


Cooking spray
4 ears fresh corn, husks/silks removed
2 tablespoons cornstarch
2 teaspoons sugar
1/2 teaspoon kosher salt
1 1/2 cups half-and-half
Aluminum foil
1 teaspoon fresh tarragon, finely chopped
3 tablespoons unsalted butter


  • Preheat oven to 350°F. Coat 2-quart baking dish with spray.
  • Slice corn from cobs (3 cups) into medium bowl; scrape cobs with back of knife to release remaining juices.


  1. Stir cornstarch, sugar, and salt into corn; stir in half-and-half. Transfer mixture to baking dish; cover with foil and bake 30–35 minutes or until bubbly. Chop tarragon.
  2. Remove corn from oven; stir in butter and tarragon until blended and mixture begins to thicken. Serve.

Aprons Advice

  • Complete your meal with a fresh salad blend, biscuits, and carrot cake for dessert.
  • Broiling the ribs in step 3 is optional; you can serve the remaining sauce on the side.

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Orange-Horseradish Pork

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Creamy Corn Bake

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Orange-Horseradish Pork

CALORIES (per 1/6 recipe) 610kcal; FAT 45.00g; SAT FAT 16.00g; TRANS FAT 0.00g; CHOL 140mg; SODIUM 300mg; CARB 15g; FIBER 0.00g; SUGARS 10g; PROTEIN 33g; CALC 4%; VIT A 0%; VIT C 2%; IRON 8%

Creamy Corn Bake

CALORIES (per 1/4 recipe) 290kcal; FAT 20.00g; SAT FAT 12.00g; TRANS FAT 0.50g; CHOL 55mg; SODIUM 180mg; CARB 26g; FIBER 2.00g; SUGARS 6g; PROTEIN 5g; CALC 10%; VIT A 15%; VIT C 8%; IRON 2%

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