Glazed Pork Chop Supper


Glazed Pork Chop Supper

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    Servings and Ingredients

    Serves 2
    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


    1. 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.
    2. 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.
    3. 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


    470 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 55mg
    • Sodium: 340mg
    • Total Carbohydrates: 63g
    • Protein: 32g

    Daily Values

    Vitamin A 45%
    Vitamin C 110%
    Iron 15%
    Calcium 8%

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