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Publix Simple Meals

Orange-Horseradish Pork With Creamy Corn Bake

Servings:
Makes 4 Servings
Total Time:
about 2 hours
Active 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

Ingredients

2 lb boneless country-style pork ribs

aluminum foil

3/4 cup low-sugar orange marmalade

2 tablespoons cornstarch

2 tablespoons prepared horseradish

2 tablespoons deli-style mustard

1 tablespoon soy sauce

Steps


1. Preheat oven to 350°F. Place ribs on foil in single layer; place on baking sheet. Combine remaining ingredients; pour one-half of the sauce mixture over top of 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. NOTE: Ribs may also be cooked by placing foil pouch directly on preheated grill.

3. Finish ribs, for best flavor, by preheating broiler. Open pouch of ribs and add remaining sauce. Broil 2-3 minutes or until lightly browned. Serve. (Makes 6 servings.)



Creamy Corn Bake

Ingredients

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

Prep


-- 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.


Steps


1. Stir cornstarch, sugar, and salt into corn; stir in half-and-half. Transfer mixture to baking dish and cover with foil. 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

CALORIES (per 1/6 recipe) 610kcal; FAT 45g; CHOL 140mg; SODIUM 300mg; CARB 15g; FIBER 0g; PROTEIN 33g; VIT A 0%; VIT C 2%; CALC 4%; IRON 8%

Creamy Corn Bake

CALORIES (per 1/4 recipe) 290kcal; FAT 20g; CHOL 55mg; SODIUM 180mg; CARB 26g; FIBER 2g; PROTEIN 5g; VIT A 15%; VIT C 8%; CALC 10%; IRON 2%