• Heat oil in a large nonstick skillet over medium-high heat. Add pork and season with 1/8 teaspoon of the salt and the black pepper; cook 3 to 4 minutes until cooked through, turning once. Remove to a plate and set aside.

  • Add onion and sausage to skillet and cook 5 minutes; add beer and scrape up any browned bits from pan. Stir in cole slaw mix, vinegar, brown sugar, caraway seeds and 1/2 teaspoon salt. Cook 7 minutes, stirring occasionally.

  • Add reserved pork to pan and heat through. Garnish with parsley and serve.


Substitute large cleaned shrimp for scallops and cut cooking time in sauce by 1 minute. Swap blanched frozen cut Italian green beans for the peas.

Nutrition Facts

458 calories; 18 g total fat; 143 mg cholesterol; 779 mg sodium. 23 g carbohydrates; 45 g protein;