Bone-in pork chops and wedges of acorn squash get a sweet and gingery glaze in this quick and easy weeknight skillet dish.
What You Need
Original recipe yields 2 servings
1 acorn squash (1-1/2 lb.), halved, seeded
1/4 cup KRAFT Lite CATALINA Dressing
1/4 cup water
1 Tbsp. finely chopped gingerroot
2 small bone-in pork chops (1/2 lb.), 1/2 inch thick
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Let's Make It
Place squash on microwaveable plate. Microwave on HIGH 10 min. or until tender, rotating plate after 5 min. Cut squash into thin wedges.
Mix dressing, water and ginger. Cook chops in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side. Move chops to one side of skillet. Reduce heat to medium-low; add dressing mixture to skillet. Turn chops to evenly coat both sides of each with dressing mixture; cover. Simmer 2 min.; turn chops.
Add squash to skillet; turn to evenly coat both sides of each wedge with dressing mixture. Simmer, covered, 4 min. or until dressing mixture is thickened and chops are done (145°F). Let stand 3 min.
Serve chops and squash topped with dressing mixture.
Serve this tasty dish with a small green salad topped with your favorite KRAFT Light Dressing.
Substitute 1 pork tenderloin (1/2 lb.), cut into 1-inch-thick slices, for the pork chops.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2 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.