Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (4 oz each) boneless pork chops, well trimmed | ||
| ½ tsp. dried thyme leaves | ||
| ¼ tsp. black pepper | ||
| 2 tbsp. Kraft Italian roasted red pepper dressing | ||
| 1 zucchini, sliced | ||
| 1 red bell pepper, cut into strips | ||
| ½ c. whole wheat couscous | ||
| 2 tbsp. sliced almonds, toasted | ||
| 3 tbsp. apricot preserves |
Directions
- 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 minutes. Push vegetables to edge of skillet. Place chops in center of skillet. Reduce heat to medium-low; cook 4 minutes. Turn chops. Stir vegetables; cook an additional 6 minutes or until chops reach an internal temperature of 145 degrees.
- Meanwhile, cook couscous as directed on package. Stir in almonds; spoon onto two 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. Increase heat to high; cook 2 minutes or until preserves are melted and vegetables are evenly glazed, stirring constantly. Spoon evenly over the chops.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 340mg
- Total Carbohydrates: 63g
- Protein: 32g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 110%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
www.kraftfoods.com.