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Publix Simple Meals

Smoky Bacon Pork Chops and Rainbow Slaw

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

Cooking Sequence

-- Preheat oven

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

-- Prepare slaw; serve - 15 minutes

Smoky Bacon Pork Chops


Nonstick aluminum foil (optional)

3 oz pepper Jack cheese, shredded

3 green onions, finely chopped

4 (1-inch-thick) bone-in pork chops (about 1 3/4 lb)

2 teaspoons mesquite seasoning

1/4 cup cooked bacon pieces

1/4 cup light olive oil mayonnaise

1 teaspoon chipotle pepper sauce


-- Preheat oven to 425°F. Line baking sheet with foil.

-- Shred cheese (3/4 cup). Chop onions.


1. Season pork chops with mesquite seasoning; place on baking sheet (wash hands). Combine cheese, onions, bacon, mayonnaise, and pepper sauce. Spread cheese mixture evenly over pork chops.

2. Place on middle rack of oven; bake 8-9 minutes.

3. Increase oven heat to broil; broil 2-3 more minutes or until pork is browned and 145°F. Serve.

Rainbow Slaw


5-6 radishes, thinly sliced

1/3 cup sliced pepperoncini, finely chopped

3 green onions, coarsely chopped

1 bunch cilantro, coarsely chopped

Juice of 1 lime

2 tablespoons canola oil

1/4 teaspoon kosher salt

1/4 teaspoon pepper

6 cups shredded cabbage


-- Slice radishes (1/2 cup); chop pepperoncini.

-- Chop onions and cilantro (1 cup).

-- Squeeze lime for juice (2 tablespoons).


1. Whisk lime juice, oil, salt, pepper, and pepperoncini until blended.

2. Stir in remaining ingredients just before serving.

Aprons Advice

-- Complete your meal with sweet potato fries, Cuban bread, and carrot cake for dessert.

-- For a less spicy version, use one-half of the pepper sauce and substitute Monterey Jack cheese for the pepper Jack cheese.

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Smoky Bacon Pork Chops

CALORIES (per 1/4 recipe) 370kcal; FAT 23g; CHOL 125mg; SODIUM 640mg; CARB 2g; FIBER 0g; PROTEIN 36g; VIT A 6%; VIT C 6%; CALC 15%; IRON 6%

Rainbow Slaw

CALORIES (per 1/4 recipe) 100kcal; FAT 7g; CHOL 0mg; SODIUM 260mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 8%; VIT C 80%; CALC 6%; IRON 6%