Servings and Ingredients
|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||red bell pepper, cut into strips|
|½ c.||whole wheat couscous|
|2 tbsp.||sliced almonds, toasted|
|3 tbsp.||apricot preserves|
- 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.
470 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 340mg
- Total Carbohydrates: 63g
- Protein: 32g
Vitamin A 45%
Vitamin C 110%