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Publix Simple Meals

Pecan-Crusted Pork With Pumpkin Sage Grits

Servings:
4
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

  • Prepare pork chops - 10 minutes
  • Prepare grits; serve - 15 minutes

Pecan-Crusted Pork

Ingredients

1 cup pecan pieces
large zip-top bag
2 tablespoons cornstarch
4 thick-cut pork chops (about 2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons Dijon (or honey) mustard
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps

  1. Crush pecans in zip-top bag using meat mallet (fine crumbles). Add cornstarch to pecans; shake to blend. Season pork with salt and pepper; then coat both sides with mustard. Add pork to zip-top bag, one at a time; shake to coat, pressing with fingertips to evenly coat. Shake off any excess and remove pork from bag; repeat with remaining pork.
  2. Preheat large sauté pan on medium 2-3 minutes. Place butter and oil in pan, then add pork; cook 4-5 minutes on each side or until 145°F (for medium). Let stand 5 minutes to rest. Serve.

Pumpkin Sage Grits

Ingredients

3 cups water
1/2 teaspoon kosher salt
2 tablespoons fresh sage, coarsely chopped
3/4 cup regular grits
1 (15-oz) can solid pack pumpkin
1 cup shredded sharp Cheddar cheese
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter

Prep

  • Bring water and salt to a boil for grits.
  • Chop sage.

Steps

  1. Whisk grits into boiling water. Reduce heat to low; cook and stir 6-7 minutes or until grits are tender and water has been absorbed.
  2. Whisk in remaining ingredients; cook and stir 1-2 minutes or until hot and cheese melts. Serve.

Aprons Advice

  • Complete your meal with a fresh salad blend, cornbread, and cherry pie for dessert.
  • We used pecans in this southern-style pork recipe; however, you can substitute your favorite nuts.

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Pecan-Crusted Pork

CALORIES (per 1/4 recipe) 570kcal; FAT 47g; SAT FAT 11g; TRANS FAT 0g; CHOL 90mg; SODIUM 380mg; CARB 9g; FIBER 3g; SUGARS 1g; PROTEIN 30g; VIT A 4%; VIT C 0%; CALC 6%; IRON 8%

Pumpkin Sage Grits

CALORIES (per 1/4 recipe) 330kcal; FAT 16g; SAT FAT 10g; TRANS FAT 0g; CHOL 40mg; SODIUM 330mg; CARB 37g; FIBER 6g; SUGARS 4g; PROTEIN 11g; VIT A 270%; VIT C 2%; CALC 25%; IRON 10%