Marinated pork chops are pan-roasted with cherry tomatoes, green beans and walnuts in this awesome 30-minute weeknight skillet recipe.
What You Need
Original recipe yields 4 servings
4 boneless pork chops (1 lb.), about 1/2 inch thick
1/3 cup KRAFT Zesty Italian Dressing, divided
2 tsp. dried Italian seasoning
3/4 cup PLANTERS Walnut Pieces
2 cups green beans, trimmed, cut into 1-inch pieces
2 cups cherry tomatoes, cut in half
1/2 cup KRAFT Shredded Monterey Jack Cheese
Add To Shopping List
Let's Make It
Place chops, 1/4 cup of the dressing and seasoning in resealable plastic bag or bowl; turning to coat chops. Refrigerate 10 min. to marinate.
Remove pork chops from marinade; discard marinade. Cook chops in large skillet on medium heat 4 min. on each side. Remove from skillet; keep warm.
Heat walnuts in skillet on medium heat 3 min., stirring constantly. Add remaining dressing, green beans and tomatoes; cover. Cook 3 min. Pour water into skillet; stir. Return chops to skillet; cook until temperature reaches 160°F. Sprinkle with cheese. Serve immediately.
Serve with fresh fruit and a side salad.
You can store uncooked fresh pork tightly wrapped in butcher paper in refrigerator up to 4 to 5 days. Uncooked pork can be frozen for up to 6 months.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.