This recipe proves that even the quickest weeknight pork chop dish can be elegant too. Get out the pecans and Parmesan, and we'll show you how it's done.
What You Need
Original recipe yields 4 servings
1/2 cup finely chopped PLANTERS Pecans
1 Tbsp. KRAFT Parmesan Cheese
2 Tbsp. GREY POUPON Dijon Mustard
4 boneless pork chop s (1 lb.), 1/2 inch thick
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Let's Make It
Heat oven to 350°F
Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
Place on rimmed baking sheet sprayed with cooking spray.
Bake 25 min. or until done (145°F). Let stand 3 min. before serving.
How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 2g
* 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.