This Glazed Pork Chop Supper for two is a model HEALTHY LIVING recipe: a sensible dish with wonderful flavor.
What You Need
Original recipe yields 2 servings
2 boneless pork chop s (1/2 lb.), well trimmed
1/2 tsp. dried thyme leaves
1/4 tsp. black pepper
2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
1 zucchini, sliced
1 red pepper, cut into strips
1/2 cup whole wheat couscous, uncooked
2 Tbsp. PLANTERS Sliced Almonds, toasted
3 Tbsp. apricot preserves
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Let's Make It
Sprinkle chops with thyme and black pepper. Heat dressing in large nonstick skillet on medium heat. Add zucchini and red peppers; stir-fry 2 min. Push vegetables to edge of skillet. Place chops in center of skillet; cook on medium-low heat 4 min. Turn chops. Stir vegetables; cook 4 to 5 min. or until chops are done (145ºF).
Meanwhile, cook couscous as directed on package. Stir in nuts; spoon onto 2 serving plates. Remove chops from skillet, reserving vegetables in skillet; place chops over couscous mixture. Cover to keep warm.
Add preserves to vegetables in skillet; cook on medium- high heat 3 min. or until preserves are melted and vegetables are evenly glazed, stirring constantly. Spoon over chops.
How to Toast Almonds in the Microwave
Spread almonds onto microwaveable plate. Microwave on HIGH 3 min. or until almonds are lightly toasted, stirring after 2 min.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.