The flavourful dressing not only replaces the oil but also adds robust flavour to this tender pork chop supper.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 boneless pork chops (1/2 lb./225 g), well trimmed
1/2 tsp. dried thyme leaves
1/4 tsp. black pepper
2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing
1 zucchini, sliced
1 red pepper, cut into strips
1/2 cup whole wheat couscous
2 Tbsp. sliced almonds, toasted
3 Tbsp. apricot jam
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How do I make it ?
Sprinkle chops with thyme and black pepper; set aside. 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 centre of skillet; cook on medium-low heat 4 min. Turn chops. Stir vegetables; cook 6 min. or until chops are done (160ºF).
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 jam to vegetables in skillet; cook on high heat 2 min. or until jam is melted and vegetables are evenly glazed, stirring constantly. Spoon over chops.
Kraft Kitchen Tips!
How to Toast Almonds in the Microwave
Spread almonds onto microwaveable plate. Microwave on HIGH 3 min. or until lightly toasted, stirring after 2 min.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2 g
Cholesterol 70 mg
Sodium 250 mg
Carbohydrate 68 g
Fibre 9 g
Sugars 25 g
Protein 35 g
2 servings, 1/2 recipe (454 g) 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.