The Last Pork Night with #Publix4Pork

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It’s been four weeks of pork here in the Vanderbilt household! We have had more fun with this campaign than I ever expected. For four weeks, we’ve cooked a giant meal with two pork entrees and fed our friends.

Last night, our friends L and C offered to have us to their apartment instead so I didn’t have to clean. What a blessing! Especially since I think I made a new record number of dirty dishes preparing the meal.

We feasted on a green salad, Beer-Braised Pork Cutlets, Cranberry-Balsamic Pork Cutlets, Asparagus and Green Beans in Citrus Oil, wilted slaw, Quinoa “Mac and Cheese,” and brownies.

The beer-braised cutlets won the vote 3 to 1 on which pork was the favorite. I love dill anything – pickles, potato salad, etc – and the dill in this really made it. It isn’t the prettiest dish ever (especially in my old, stained Corningware), but the taste was excellent – especially alongside L’s lovely wilted slaw with celery seed. It all made my German tastebuds very happy.

Mr. V did like the Cranberry-Balsamic Cutlets better, though. They are even less pretty than the beer-braised ones, but very tender and tasty. I could drink balsamic vinegar, so anything with it usually makes me happy.

The theme for this week was Healthy Comfort Foods, and I believe both of these dishes certainly fit that bill. They are hearty and flavorful without being deep-fried or highly caloric.


Cranberry-Balsamic Pork Cutlets


  • 1 lb. pork cutlets or boneless pork chops
  • salt and pepper
  • 1 T butter
  • 1 T olive oil
  • 3T flour
  • 1 c. chicken broth
  • 1/2 c. cranberry relish (see below)
  • 1 T balsamic vinegar


Pound cutlets between piece of plastic wrap to thin out and tenderize. Season with salt and pepper.

Melt butter and oil together in a large skillet over medium heat. When it’s hot, place cutlets in skillet. Cook for three minutes on each side.

Whisk remaining ingredients together (flour through vinegar). After pork is browned, pour mixture into skillet. Cook for another 10 minutes or so, until sauce is thickened.

Cranberry Relish

To make cranberry relish, pulse about 2/3 cup fresh cranberries, the juice and zest of half an orange, and 1/4 cup sugar in a food processor or blender. Use 1/2 cup for recipe and any additional relish for garnish. Alternately, use store-bought relish or cranberry sauce.


It’s the last week to enter to win the wonderful prize package:

  • coupons for $40 of fresh pork
  • a meat thermometer
  • a reusable bag
  • a pedometer
  • and a nice reusable water bottle!

To enter, just comment on this post with a favorite pork recipe of yours!

One winner will be chosen from all comments on my #publix4pork posts. You can comment once on all entries, for up to four entries! Winner will be chosen Monday, February 20.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.

4 thoughts on “The Last Pork Night with #Publix4Pork

  1. These both look great! Job well done!

    Okay, my favorite pork recipe is one that my mom made for me when I was a kid. I **LOVED** it! Brown pork chops in a pan. Bone in, boneless, doesn’t matter. Dump a can of cream of mushroom soup + a little water over the chops in a corningware casserole dish and bake until pork is cooked through. Serve with apple sauce and fried rice flavored rice-a-roni! When I was younger, my mom had to rinse the sauce off, but I can handle it now! 🙂 Seriously, this was my favorite meal when I was a kid and if I had pork chops in the house, I’d go make and eat it right now! Thanks for sharing all your great pork recipes!

  2. My favorite way to cook pork is to get a big roast and cook it in the crock pot all day. Then I freeze it in several portions to use during busy weeknights. We use it for BBQ sandwiches, enchiladas, stew, and much more!

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