Maple Mustard Pork Chops

Ingredients 1/4 cup country sausage gravy mix
1 1/2 pounds center-cut pork rib chops (4 chops)
large zip-top bag
2 tablespoons butter
2 McIntosh (or other firm tart) apples
1 (12-ounce) jar homestyle pork gravy
1/2 cup maple syrup
2 tablespoons spicy brown mustard

Steps

1. Place gravy mix (reserved from polenta) and pork chops in zip-top bag; seal tightly and shake to coat. Wash hands.
2. Preheat large sauté pan on medium 2-3 minutes. Place butter in pan and swirl to coat. Add pork chops, using tongs, and cook 3 minutes, without turning, until browned.
3. Cut (rinsed) apples into bite-size pieces, discarding core. Turn pork chops and add apples; cook 3 minutes, until pork chops are browned.
4. Whisk remaining ingredients together in medium bowl. Pour over pork chops and apples; swirl pan to mix ingredients. Cook 5 minutes or until internal temperature of pork chops is 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 520kcal; FAT 26g; CHOL 102mg; SODIUM 870mg; CARB 44g; FIBER 2g; PROTEIN 27g; VIT A 1%; VIT C 8%; CALC 6%; IRON 11%

(This recipe is courtesy of Publix apron's simple meals)

Mango-Mojo Pork With Cabbage

Ingredients
1 large yellow onion, thinly sliced
8 cloves garlic, thinly sliced
Juice of 2 oranges
1 1/2 lb boneless country-style pork ribs
2 teaspoons ground cumin
2 teaspoons sazón with coriander & annatto
1/2 teaspoon ground allspice
1/2 teaspoon pepper
2 tablespoons olive oil
1 large ripe mango
Juice of 2 limes
1 (10-oz) bag shredded cabbage

Prep

• Slice onion and garlic. Squeeze oranges for juice (1 cup).
• Cut pork into bite-size pieces (wash hands).

Steps

1. Combine cumin, sazón, allspice, pepper, garlic, and 1/3 cup orange juice to form a paste. Toss pork and onions in mixture. Let stand 5–10 minutes (or overnight) to marinate.
2. Preheat large stock pot on medium-high 2–3 minutes. Place oil in pan, then add pork (in batches); cook 1–2 minutes on each side until browned. Remove; repeat with remaining pork.
3. Reduce heat to low. Add pork, any remaining marinade (with onions), and remaining 2/3 cup orange juice and cover; simmer 1–1 1/2 hours or until pork is tender.
4. Peel mango; cut fruit into chunks. Squeeze limes for juice (2 tablespoons). Remove pan from heat; stir in mango and lime juice. Serve pork over cabbage. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 440kcal; FAT 25g; CHOL 115mg; SODIUM 310mg; CARB 21g; FIBER 3g; PROTEIN 32g; VIT A 15%; VIT C 110%; CALC 10%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Mango Pork

Ingredients 1 cup refrigerated mango slices in light syrup
1 poblano pepper
4 cloves fresh garlic
1/2 cup fresh pre-diced onions
6–8 sprigs fresh cilantro
1 1/2 cups mango nectar
4 tablespoons extra-virgin olive oil, divided
2 tablespoons white balsamic vinegar
1 pork tenderloin (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper

Prep

• Cut mango into bite-size pieces; set aside.
• Cut poblano pepper in half (remove seeds), then into chunks; place in food processor.

Steps

1. Add garlic, onions, and cilantro; process 2 minutes or until smooth.
2. Add nectar, 3 tablespoons olive oil, and vinegar; process 1 minute or until smooth.
3. Preheat large sauté pan 2–3 minutes on medium-high. Cut pork diagonally into eight 1-inch-thick slices; season both sides of slices with salt and pepper (wash hands). Place remaining 1 tablespoon oil in pan, then add pork; cook 3–4 minutes on each side or until browned.
4. Add sauce and reduce heat to medium; cook and stir 4–5 minutes, turning pork occasionally, or until pork is 160°F (for medium) and sauce thickens slightly.
5. Stir in mango; cook and gently stir 1–2 minutes or until hot. Serve.

CALORIES (per 1/4 recipe) 280kcal; FAT 7g; CHOL 75mg; SODIUM 220mg; CARB 30g; FIBER 1g; PROTEIN 24g; VIT A 20%; VIT C 130%; CALC 2%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)

Island Pork

Ingredients
Cooking spray
1 (8-oz) can pineapple slices in juice (undrained)
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon rum extract
1 tablespoon lime juice
1 teaspoon seasoned salt
1 teaspoon curry powder
1 teaspoon green pepper sauce
1 1/2 lb boneless country-style pork ribs

Prep

• Coat grill rack with cooking spray; preheat grill.
• Drain juice from pineapple into medium bowl. Set pineapple slices aside.

Steps

1. Add remaining ingredients (except ribs and pineapple slices) to pineapple juice; whisk until blended. Add ribs and pineapple slices, turning to coat all sides; let stand 10 or more minutes, turning occasionally, to marinate.
2. Place ribs on grill, reserving pineapple and marinade; close lid (or cover loosely with foil). Grill 6–8 minutes on each side or until 160°F (for medium).
3. Bring reserved marinade to boil on medium-high, stirring often. Reduce heat to low; simmer at least 5 minutes or until ready to serve.
4. Place pineapple slices on grill during last 5 minutes of pork grill time. Grill 4–5 minutes, turning occasionally, or until hot. Top pineapple and pork with marinade. Serve.

CALORIES (per 1/4 recipe) 490kcal; FAT 25g; CHOL 160mg; SODIUM 520mg; CARB 17g; FIBER 1g; PROTEIN 45g; VIT A 0%; VIT C 15%; CALC 8%; IRON 20%
(This recipe is courtesy of Publix apron's simple meals)

Tangy Cucumber Salad

Ingredients 1 seedless cucumber, thinly sliced
1/2 cup fresh pre-diced red onions
1/2 cup plain fat-free yogurt
1 tablespoon mango chutney
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep    

• Cut cucumber in half lengthwise, then cut into thin slices.

Steps

1. Combine all ingredients (except cucumber) in medium bowl.
2. Stir in cucumber until blended. Cover and chill until ready to serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 0g; CHOL 0mg; SODIUM 135mg; CARB 10g; FIBER 2g; PROTEIN 3g; VIT A 6%; VIT C 15%; CALC 6%; IRON 0%

(This recipe is courtesy of Publix apron's simple meals)

Strawberry Shortcake

Ingredients
1 pint fresh strawberries
1/4 cup strawberry syrup
4 frozen buttermilk biscuits
pressurized whipped cream (optional)

Steps
1. Preheat oven to 375°F.
2. Place biscuits, sides touching, on ungreased baking sheet. Bake 25 minutes, or until golden brown.
3. Wash strawberries. Remove stems, slice into quarters and place in medium mixing bowl.
4. Using potato masher or fork, slightly mash strawberries to release juices. Stir in syrup and refrigerate.
5. Split biscuits and place bottom half on serving plate. Using slotted spoon, divide strawberry mixture and spread over biscuits.
6. Place top of biscuit on strawberries. Pour strawberry liquid over biscuit and top with whipped cream, if using. Serve.

Ham With Sweet Onion Sauce

Ingredients

1 Deli fully cooked boneless ham (5-6 lb)
2/3 cup water, divided
aluminum foil
1 packet onion gravy mix (.87-ounce)
1 (8-ounce) can crushed pineapple in juice (undrained)
1/2 cup honey
1/3 cup cream sherry
2 tablespoons Deli-style mustard

Steps
1. Preheat oven to 325°F. Remove all packaging; place ham
in shallow baking pan (wash hands). Add 1/3 cup of the water to pan. Tent ham with aluminum foil, sealing edges tightly to the pan. Bake about 15 minutes per pound or just until internal temperature at center of ham is 130°F. Use a meat thermometer to accurately ensure doneness. Remove ham from oven and let stand 10-20 minutes before slicing (temperature will rise during stand time to 140°F).
2. While ham stands, combine remaining ingredients in medium saucepan until blended; bring to boil on medium-high, stirring occasionally. Slice ham and serve with sauce. (Makes 12 servings.)

(Recipe courtesy of Publix Apron's simple meals)

Ham With Chutney

Ingredients
1 semi-boneless fully cooked ham half (6–8 lbs)
aluminum foil
1 (16-ounce) can whole cranberry sauce
1/2 cup dried tropical fruit bits (mango, pineapple, papaya)
1/4 cup cream sherry
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

Steps
1. Preheat oven to 325°F. Remove all packaging and wrap ham in foil; place in shallow baking pan. Bake about 20 minutes per pound or just until internal temperature at center of ham is at least 130°F. Use meat thermometer to accurately ensure doneness. Remove ham from oven and let stand 10–20 minutes before slicing (temperature will rise during stand time to 140°F).
2. While ham stands, combine remaining ingredients in medium saucepan until blended; bring to boil on medium-high. Boil chutney 2 minutes.
3. Reduce heat to low; simmer 10–12 minutes, stirring occasionally, or until sauce thickens and fruit softens. Slice ham and serve with chutney. (Ham makes 12–16 servings; chutney makes 2 cups.)


(recipe courtesy of Publix apron's simple meals)

Ham and Orange Soda Sauce

Ingredients
1 fully cooked spiral-sliced ham (8–10 lb)
3 cups orange soda
1 (8-oz) can crushed pineapple in juice (undrained)
1/2 teaspoon fennel seeds
1/8 teaspoon ground allspice

Steps

1. The ham is fully cooked and ready to serve. It is best served cold or at room temperature to maintain its natural juices and tenderness. Remove packaging and transfer ham to serving platter; let stand no more than 30 minutes to bring to room temperature.
2. Combine remaining ingredients in large sauté pan on medium-high. Cook 8–10 minutes or until mixture has reduced by about three-fourths and sauce begins to thicken. Warm sauce can be poured over ham, separating slices to evenly coat, or served over ham slices. Carve ham and serve. Promptly refrigerate unused portions.

NOTE: Ham may dry out if heated. If heating ham is desired, follow package instructions and food safety guidelines. Use a meat thermometer for accuracy. Sauce may be poured over ham before heating. Individual slices may be warmed in a microwave.



(Recipe courtesy of Publix apron's simple meals)

Grilled Pork Calypso

Ingredients
large zip-top bag
1/4 cup light brown sugar
1/4 cup rice vinegar
1/4 cup cream sherry
1/4 cup mango chutney
2 tablespoons Heinz 57 Sauce®
1 teaspoon Montreal steak seasoning
1 teaspoon minced garlic
1 medium yellow bell pepper (rinsed)
1 large Granny Smith apple (rinsed)
1 large red onion (rinsed)
1 1/2 lb boneless pork chops (3/4-inch thick)

Steps
1. Preheat 2-sided tabletop grill. Combine all ingredients (except pepper, apple, onion, and pork chops) in large zip-top bag; seal tightly and shake to mix.
2. Remove ends, seeds, and core from pepper and apple; remove ends and peel from onion. Slice each into four 3/4-inch-thick slices. Add with pork chops to zip-top bag (wash hands). Seal tightly and shake to coat; let marinate 10 minutes, turning occasionally.
3. Place pepper, apple, and onion slices on grill; close lid and grill 3–5 minutes or until peppers and apples are browned and tender. (If using regular grill, double cooking time, turning once.) Remove peppers and apples from grill.
4. Add pork chops (with onions) to grill (wash hands); close lid and grill 3–4 minutes until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve pork topped with peppers, apples, and onions.



(Recipe courtesy of Publix apron's simple Meals)

Grilled Ham Steak

Ingredients
1 lower-sodium ham center slice (about 1.3 lb)
3 tablespoons teriyaki marinade
1 (8-ounce) can pineapple rings in juice (drained)


Steps
1. Preheat 2-sided tabletop grill. Cut ham into four portions, removing and discarding bone. Slice through skin on edge of ham to prevent ham from curling (wash hands). Brush marinade over both sides of ham and pineapple.
2. Arrange ham and pineapple rings on grill (wash hands). Close lid and grill 4–5 minutes or until internal temperature of ham reaches 140°F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve.



(Recipe Courtesy of Publix Apron's Simple Meals)

Pineapple Casserole

Ingredients
Cooking spray
24 buttery-flavor crackers, crushed
7 oz white Cheddar cheese, shredded
6 tablespoons all-purpose flour
1 cup sugar
2 (20-oz) cans pineapple chunks in juice, drained (reserve juice for ham)


Prep

• Preheat oven to 375°F. Coat 9x13-inch baking dish with cooking spray
• Crush crackers (about 1 1/2 cups); shred cheese (2 cups).

Steps

1. Combine flour, sugar, and cheese; stir in pineapple until evenly coated. Place mixture evenly in dish; top with cracker crumbs.
2. Bake 25–30 minutes or until golden and bubbly. Serve. (Makes 12 servings.)

(Recipe Courtesy of Publix Apron's Simple Meals)

Scalloped Potatoes and Apples

Ingredients
2 cups tart apple slices
1 tablespoon herb garlic butter
1/4 cup pre-diced red onions
1 (20-oz) package refrigerated homestyle sliced potatoes
2 cups reduced-fat milk
2 oz white Cheddar cheese


Steps

1. Preheat large sauté pan on medium 2–3 minutes. Cut apples into thin slices. Place butter in pan then add onions; cook and stir 3–4 minutes or until soft.
2. Stir in apples and remaining ingredients (except cheese) and cover; cook and stir 18 minutes or until potatoes are tender. Shred cheese.
3. Reduce heat to low. Sprinkle with cheese and cover; cook 4–5 minutes (do not stir) or until cheese melts. Serve.

(Recipe courtesy of Publix Apron's Simple Meals)

Caramel-Apple Pork

Ingredients
1 medium tart green apple
1/2 cup fresh pre-diced onions
1/2 cup sweet & sour red cabbage (drained)
5 caramel squares
2 lb center-cut pork loin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil

Prep

• Preheat oven to 350°F.
• Cut apple into small bite-size pieces.

Steps

1. Combine onions, cabbage, apples, and caramel squares. Create cavity for stuffing by using a long, thin sharp knife to cut an “X” through center of roast, making two lengthwise slits (without piercing opposite end). Insert handle of wooden spoon to make sure hole is open. Fill with apple mixture, using handle to pack mixture in (wash hands). (Any extra stuffing can be placed in roasting pan with the stuffed pork.)
2. Preheat large sauté pan on medium-high 2–3 minutes. Season outside of pork with salt and pepper. Place oil in pan, then add pork; cook 2–3 minutes on each side.
3. Transfer pork to roasting pan, adding any extra stuffing around pork; roast pork 30–35 minutes or until stuffing is 165°F. Let stand 5–10 minutes; slice and serve. (Makes 6 servings.)

(Recipe courtesy of Publix Apron's Simple Meals)

Mandarin Cole Slaw

Ingredients
one 10-ounce bag finely shredded cabbage
1 cup reduced-calorie mayonnaise
1/4 cup shredded carrots
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white vinegar
one 11-ounce can mandarin oranges in light syrup

Steps
1. Stir together in salad bowl: cabbage, mayonnaise, carrots, sugar, salt, pepper and vinegar.
2. Open and drain oranges. Fold (mix in gently) into slaw.
3. Refrigerate 20-30 minutes. Serve.


(Recipe courtesy of Publix Apron's Simple Meals)

Blackberry Pork Chops

Ingredients
1 1/2 pounds boneless pork loin chops (3/4-inch thick)
2 teaspoons Montreal steak seasoning
olive oil cooking spray
1/4 cup blackberry preserves
1 tablespoon soy sauce
1 teaspoon lemon juice
dash cinnamon
dash curry powder
1 cup fresh blackberries (optional, rinsed)

Steps

1. Preheat grill. Sprinkle both sides of pork with steak seasoning. Coat both sides of pork with cooking spray; place on grill (wash hands). Close lid (or cover loosely with foil).
2. Grill 4–5 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Combine remaining ingredients (except blackberries) in small saucepan. Bring just to boiling on medium, stirring occasionally, to liquefy preserves.
4. Cover and remove from heat.
5. Ladle sauce over pork chops and garnish with blackberries. Serve.

 (Recipe courtesy of Publix apron's simple meals)

Rosemary Honeydew

Ingredients
juice of 1 lime (rinsed)
2 fresh rosemary sprigs (rinsed)
1/4 cup honey
3 cups honeydew melon chunks (about 1 lb)


Steps
1. Squeeze juice of lime (1 tablespoon) into large microwave-safe bowl. Break rosemary sprigs in half; add honey and rosemary to lime juice. Microwave on HIGH 30–40 seconds or until hot and fragrant. Let stand 1–2 minutes to cool.
2. Remove and discard rosemary sprigs; whisk sauce until blended. Stir in honeydew chunks until evenly coated. (Sauce can also be prepared and drizzled over slices of honeydew.) Serve.


(Recipe courtesy of Publix Apron's Simple Meals)

Noodle Salad

Ingredients
1 small red pepper
1 cup fresh broccoli florets
2 (3-oz) packages ramen noodle soup (any flavor)
1 (8-oz) can pineapple chunks in juice (drained)
1/2 cup refrigerated ginger dressing

Prep

• Cut pepper and broccoli into bite-size pieces; place both in salad bowl.

Steps

1. Prepare noodle soup following package instructions. Squeeze noodle packages gently to break up noodles before opening. Do NOT add seasoning from packets.
2. Stir pineapple and dressing into broccoli mixture.
3. Drain noodles and rinse with cold running water until completely cool. Add noodles to salad; toss and serve.

(Recipe Courtesy of Publix Apron's Simple Meals)

Apple Sage Pork

Ingredients
4 slices smoked bacon
1 1/2 pounds pork tenderloin
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups tart apple slices
6-7 fresh sage leaves
1 cup chicken broth
2 tablespoons light brown sugar
2 tablespoons red wine vinegar

Steps
1. Cut bacon into 1/4-inch pieces and place in large sauté pan. Cook on medium-high heat 1–2 minutes. Sprinkle pork tenderloin with seasoned salt and pepper. Wash hands and cutting board with hot soapy water.
2. Place pork in pan using tongs. Cover and cook 6–8 minutes, turning pork and stirring bacon occasionally, until browned. Cut apple slices into bite-sized pieces.
Remove stems from (rinsed) sage, chop, and then measure (1 tablespoon).
3. Stir in sage, apples, and remaining ingredients. Bring to a boil; reduce heat to medium. Simmer uncovered 12–15 minutes, turning and stirring occasionally, until sauce has reduced by half and internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Slice pork and serve with apple sage sauce.


(Recipe Courtesy of Publix Apron's Simple Meals)

Apple Kraut Bratwurst

Ingredients
5 links bratwurst (about 1 1/4 lbs)
1 1/2 cups water
2 tablespoons butter, divided
2 cups sauerkraut
1 (3-ounce) bag sweet dried apple chips
1/4 cup light brown sugar
1/2 cup red wine
1/8 teaspoon pepper
1/2 teaspoon whole caraway seed

Steps
1. Place bratwurst, water, and 1 tablespoon of the butter in large saucepan on medium-high. Bring to boil and cook 10–12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown.
2. While brats cook, rinse sauerkraut under cool running water 30–40 seconds (to reduce tartness); drain well. Crush apple chips while placing in microwave-safe bowl. Stir in sauerkraut and brown sugar; cover.
3. Cook sauerkraut mixture in microwave on HIGH 6 minutes, stirring occasionally, or until thoroughly heated.
4. Add remaining 1 tablespoon butter, wine, and sauerkraut mixture to bratwurst; sprinkle with pepper and caraway seed. Cover and cook 6–8 more minutes, stirring occasionally, or until internal temperature of bratwurst reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve.


(Recipe courtesy of Publix Apron's Simple Meals)