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Publix Simple Meals

Spice-Seared Pork With Berry Sauce and Pineapple-Pecan Coleslaw

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

Cooking Sequence

-- Prepare salad - 15 minutes

-- Prepare pork; serve - 20 minutes

Spice-Seared Pork With Berry Sauce


1 (14-oz) can beef broth

1/2 cup sugar

2 cups fresh blackberries and/or raspberries (10-12 oz), divided

2 tablespoons flour

1 tablespoon Chinese 5-spice powder

3/4 teaspoon kosher salt, divided

4 boneless pork chops (about 1 lb)

2 tablespoons canola oil

1 tablespoon cornstarch

2 tablespoons water

1/2 teaspoon fresh ground pepper

1/2 teaspoon minced garlic


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 1/2 teaspoon of 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 160°F (for medium).

4. Combine cornstarch and water until smooth; stir into berry sauce, along with pepper, garlic, and remaining 1/4 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.

Pineapple-Pecan Coleslaw


1 medium head green cabbage

1/2 cup pecan pieces

1 (8-oz) can pineapple tidbits in juice (undrained)

1/2 cup coleslaw dressing


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


1. Place pecans in small sauté pan on medium-high; cook and stir 3-4 minutes or until fragrant.

2. Drain pineapple, reserving 1/4 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.)

Aprons Advice

-- Complete your meal with mashed potatoes, dinner rolls, and lemon pie for dessert.

-- Be sure to let the berry mixture return to a full boil after the cornstarch is added; otherwise the sauce will not thicken properly.

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Spice-Seared Pork With Berry Sauce

CALORIES (per 1/4 recipe) 400kcal; FAT 14g; CHOL 70mg; SODIUM 730mg; CARB 41g; FIBER 5g; PROTEIN 22g; VIT A 2%; VIT C 35%; CALC 8%; IRON 15%

Pineapple-Pecan Coleslaw

CALORIES (per 1/8 recipe) 130kcal; FAT 9g; CHOL 0mg; SODIUM 100mg; CARB 11g; FIBER 2g; PROTEIN 1g; VIT A 2%; VIT C 40%; CALC 2%; IRON 2%

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