Ingredients

• 1 (14.5-oz) can beef broth
• ½ cup sugar
• 2 cups fresh blackberries and/or raspberries (10–12 oz), divided
• 2 tablespoons flour
• 1 tablespoon Chinese 5-spice powder
• ¾ teaspoon kosher salt, divided
• 4 (¾-inch thick) boneless pork chops (1 ½ lb)
• 2 tablespoons canola oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• ½ teaspoon fresh ground pepper
• ½ teaspoon minced garlic

Steps

1. Combine broth and sugar in small saucepan; bring to a boil on medium-high to dissolve sugar. When boiling, stir in one-half of the berries.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine flour, five-spice, and ½ teaspoon salt in bag; shake to combine. Place pork chops in bag; shake to coat.
3. Place oil in pan. Remove pork from bag, shake off excess flour, and add pork to pan. Cook 3–4 minutes on each side or until 145°F.
4. Combine cornstarch and water until smooth; stir into berry sauce, along with pepper, garlic, and remaining ¼ teaspoon salt. Bring to boil; cook and stir 5 minutes or until berries soften and begin to release their juices. Stir remaining berries into sauce and serve over pork chops.

Ingredients

• 1 medium head green cabbage
• ½ cup pecan pieces
• 1 (8-oz) can pineapple tidbits in juice (undrained)
• ½ cup coleslaw dressing

Prep

• Cut cabbage in half (reserve one-half for other use). Slice finely.

Steps

1. Place pecans in small sauté pan on medium-high; cook and stir 3–4 minutes or until fragrant.
2. Drain pineapple, reserving ¼ cup of the juice. Place juice in large bowl; whisk in dressing until blended.
3. Stir in remaining ingredients until evenly coated. Chill or serve at room temperature. (Makes 8 servings.)