These Cheesy Egg-Topped Smoked Pork Chops are almost a work of art—but that won't stop folks from digging in once they've appreciated their beauty!
30 MINUTES PREP
large green pepper
1 large green pepper
plum tomato, chopped
1 plum tomato, chopped
cup chopped onions
1/4 cup chopped onions
smoked bone-in pork chops (2 lb.), 1/2 inch thick
6 smoked bone-in pork chops (2 lb.), 1/2 inch thick
6 KRAFT Singles
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.
Prepare using KRAFT 2% Milk Singles.
When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.
Cut pepper crosswise into 6 (1/4-inch-thick) rings; set aside. Chop remaining pepper; place in small bowl. Add tomatoes and onions; mix well.
Cook chops, in batches, in large nonstick skillet on medium heat 3 min. or until bottoms are golden brown; turn. Top each chop with pepper ring; slip cracked egg into center of each ring. Cook, covered, 2 to 3 min. or until chops are done (145ºF), and egg whites are firm and yolks are cooked to desired doneness. Top with Singles; cook, covered, 30 sec. or until melted. Remove from heat. Let stand 3 min.