Pork Shoulder Steaks with Coleslaw and Roasted Green Peppers

Thick-cut grilled pork steaks caramelize beautifully with tangy coleslaw and sweet peppers alongside.

Per serving
$1.58
Serves
3
Time
35 min
Whole dinner
$4.74

Weeknight One pan

Ingredients

Prices are from Publix the week of October 11, 2026. Sale prices change every week and differ by store.

Steps

  1. Pat the pork steaks dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Sear the steaks for 5 to 6 minutes per side until a crust forms. Transfer to a plate and let rest.
  3. Toss the coleslaw mix with cider vinegar, sugar, 1 tablespoon oil, salt, and pepper. Set aside.
  4. In the same skillet, sauté sliced green peppers over medium-high heat until softened and charred, about 8 minutes.
  5. Slice the rested pork and return to the skillet with the peppers. Warm through for 2 minutes.
  6. Serve the pork and peppers with dressed coleslaw on the side.

Why it’s cheap

3 of the 8 ingredients were on sale at Publix the week of October 11, 2026, led by pork shoulder blade steaks, bone-in at $2.33 instead of $4.65.

The sale items rang up $5.32 under their regular prices.

Penny Meals prices a dinner by the share of each package you actually cook, adds an estimated shelf price for anything that wasn’t on sale, and counts pantry staples like oil and salt as free. That came to $1.58 a serving, or $4.74 for 3 servings.

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