Preheat oven to 400ºF. Combine coating mix and chipotle powder in shaker bag. Use to coat chops as directed on package. Place in 15x10x1-inch foil-lined baking pan.
Bake 15 min. or until cooked through (160ºF). Meanwhile, cook cauliflower in boiling water in large saucepan 6 to 8 min. or until tender; drain well. Return to saucepan. Mash with hand potato masher until smooth. Add cream cheese and garlic; stir until cream cheese is melted and mixture is well blended.
Spoon 1/2 cup of the cauliflower mixture onto each of eight serving plates; top with one of the chops. Sprinkle with onions.
A quick way to make the cauliflower puree is by using the food processor. Simply place cooked cauliflower, cream cheese and garlic in the food processor; cover. Process until smooth. For convenience, the cauliflower mixture can be made ahead of time and stored in tightly covered container in refrigerator up to 24 hours. Reheat in microwave or in saucepan on top of stove just before serving.
How to Purchase and Store Cauliflower
Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots. Store unwashed cauliflower in a perforated resealable plastic bag in the refrigerator and use within 4 days of purchase.
Prepare as directed, except substitute PHILADELPHIA Neufchatel Cheese for PHILADELPHIA Cream Cheese.
The cauliflower makes these spicy pork chops an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 pork chop and 1/2 cup cauliflower puree each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.