Spice-Seared Pork with Berry Sauce and Pineapple-Pecan Coleslaw Publix

By KEGMD

Ingredients

• Ingredients
• 1 (14.5-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 (3/4-inch thick) boneless pork chops (1 1/2 lb)
• 2 tablespoons canola oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon minced garlic

Details

Servings 8
Adapted from publix.com

Preparation

Step 1

Prepare pork; serve (20 minutes)

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.

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.

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.

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.

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

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

Drain pineapple, reserving 1/4 cup of the juice. Place juice in large bowl; whisk in dressing until blended.

Stir in remaining ingredients until evenly coated. Chill or serve at room temperature. (Makes 8 servings.)

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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