My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Oven-Baked Pork Chops With Savory Blackeyed Peas and Cooked Cabbage

Servings:
Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


--
Preheat oven; prepare cabbage through step 3 - 10 minutes



--
Prepare pork chops and begin to bake - 10 minutes



--
Prepare peas and serve - 20 minutes



Cooking Instructions

Oven-Baked Pork Chops

Ingredients

cooking spray

1 large egg (or 1/4 cup egg substitute)

1 (4.2-ounce) box seasoned coating for pork

1 1/2 pounds center-cut pork loin chops

1/8 teaspoon pepper

Steps

1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Place egg substitute in shallow bowl and pork coating in second shallow bowl.

2. Sprinkle both sides of pork chops with pepper. Dip pork chop in egg (coating both sides) and allow excess to drip off. Coat both sides of pork with coating; press with fingers to coat evenly. Arrange on baking sheet. Wash hands.

3. Bake 20 minutes or until golden and internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve.

Savory Blackeyed Peas

Ingredients

2 (15.8-ounce) cans black-eyed peas (undrained)

1 tablespoon cooked bacon pieces

1/8 teaspoon pepper

Steps

1. Combine all ingredients in medium saucepan.

2. Heat on medium 15 minutes, stirring occasionally, or until thoroughly heated. Serve. (Makes 6 servings.)

Cooked Cabbage

Ingredients

1 1/2 cups water

2 tablespoons cooked bacon pieces

1 head cabbage (medium-size)

1/2 teaspoon salt

1/8 teaspoon pepper

Steps

1. Place water and bacon in large saucepan; cover and bring to boil on high. Boil 5 minutes.

2. Meanwhile, rinse cabbage, removing and discarding outer leaves. Quarter cabbage (remove and discard core); cut into 1-inch-wide strips.

3. Add remaining ingredients to pan; cover and reduce to medium-high. Cook 20 minutes, stirring frequently, or until tender. Serve.

Aprons Advice

If preparing rice, begin cooking after black-eyed peas are started. Combine both, with a shot of hot pepper sauce, for a quick version of "Hoppin' John."

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy

Nutritional Information

Calories (kcal) 575 Total Fat (g) 14.9 Saturated Fat (g) 4.6 Cholesterol (mg) 114 Carbohydrate (g) 58.6 Dietary Fiber (g) 8.5 Protein (g) 54.6 Sodium (mg) 1674 Potassium (mg) 172 Calcium (mg) 73 Iron (mg) 4.2

Oven-Baked Pork Chops

CALORIES (per 1/4 recipe) 480kcal; FAT 26g; CHOL 165mg; SODIUM 790mg; CARB 22g; FIBER 0g; PROTEIN 40g;VIT A 2%; VIT C 2%; CALC 4%; IRON 8%

Savory Blackeyed Peas

CALORIES (per 1/6 recipe) 120kcal; FAT 1g; CHOL 0mg; SODIUM 460mg; CARB 20g; FIBER 5g; PROTEIN 7g; VIT A 0%; VIT C 6%; CALC 4%; IRON 8%

Cooked Cabbage

CALORIES (per 1/4 recipe) 70kcal; FAT 1.5g; CHOL 5mg; SODIUM 380mg; CARB 13g; FIBER 5g; PROTEIN 4g; VIT A 8%; VIT C 120%; CALC 10%; IRON 8%