Glazed Pork Chop Supper

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rate/review

prep time

10 min

total time

25 min

makes

2 servings, 1/2 recipe (454 g) each

photo by:

kraft

recipe by: kraft

What You Need

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. Kraft Pure Apricot Jam

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.