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Publix Simple Meals

Plantain-Stuffed Pork Chops and Sofrito Potatoes With Asparagus

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

Cooking Sequence

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

-- Prepare potatoes and serve - 20 minutes

Plantain-Stuffed Pork Chops


1 (11-oz) package frozen ripe plantains

1 1/2 cups corn bread stuffing

1 cup pre-diced red onions

1 cup reduced-sodium chicken broth

4 butterflied boneless pork chops (about 2 lb)


1/2 teaspoon adobo seasoning with pepper

Cooking spray


-- Preheat oven to 400°F.

-- Microwave plantains on HIGH for 1 minute or until slightly thawed; cut into 1/4-inch pieces.


1. Combine stuffing, onions, broth, and plantains; fill pork chops with stuffing. Close and secure with toothpicks, then sprinkle with adobo (wash hands).

2. Coat both sides of pork chops with cooking spray; bake 12-15 minutes or until 145°F. Serve.

Sofrito Potatoes With Asparagus


1 lb fresh asparagus spears

2 tablespoons canola oil

1 (20-oz) package refrigerated diced potatoes with onions

1/3 cup frozen sofrito, thawed

1/2 cup pre-diced red onions

8 oz pre-diced fresh tomatoes (1 1/4 cups)


1. Cut asparagus into 2-inch pieces, removing tough root end.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan then add asparagus and potatoes; cook and stir 3-4 minutes or until tender.

3. Stir in remaining ingredients; cook and stir 2-3 minutes or until hot. Serve.

Aprons Advice

-- Complete your meal with cheese pastries for dessert.

-- The potato recipe can also be made with recaito, a cilantro-based seasoning sauce, instead of sofrito, for a different flavor and color variation.

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Plantain-Stuffed Pork Chops

CALORIES (per 1/4 recipe) 620kcal; FAT 26g; CHOL 130mg; SODIUM 540mg; CARB 51g; FIBER 1g; PROTEIN 44g; VIT A 10%; VIT C 15%; CALC 6%; IRON 15%

Sofrito Potatoes With Asparagus

CALORIES (per 1/4 recipe) 220kcal; FAT 7g; CHOL 0mg; SODIUM 470mg; CARB 40g; FIBER 5g; PROTEIN 5g; VIT A 20%; VIT C 35%; CALC 2%; IRON 10%

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