Eating well feels elegant when you treat your special someone to boneless pork topped with rhubarb chutney. Spring is in the air!
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.
1/4 cup Kraft Extra Virgin Olive Oil Raspberry Dressing, divided
2 boneless pork chops (1/2 lb./225 g), 3/4 inch thick
1/2 cup cut-up rhubarb (1/2-inch pieces)
1 Tbsp. brown sugar
1 Tbsp. dried cranberries
1 Tbsp. finely chopped red onions
1 Tbsp. water
1/2 tsp. chopped fresh thyme leaves
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How do I make it ?
Drizzle 2 Tbsp. dressing evenly over both sides of chops in shallow dish. Refrigerate 30 min.
Cook chops in medium nonstick skillet on medium heat 3 to 4 min. on each side or until done (160ºF). Transfer chops to plate; cover to keep warm.
Add remaining ingredients, including remaining dressing, to skillet; stir. Cover; cook 3 min. or until rhubarb is tender, stirring occasionally. Serve spooned over chops.
Kraft Kitchen Tips!
How to Double the Recipe
If you are serving four, double all ingredients.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 12 g
Protein 25 g
2 servings, 1/2 recipe (152 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.