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Main dishes

Chipotle-Spiced Pork Chops with Cauliflower Puree

Chipotle-Spiced Pork Chops with Cauliflower Puree recipe
photo by:kraft
A creamy cauliflower puree is the perfect complement to these spicy hot pork chops.
time
prep:
15 min
total:
30 min
servings
total:
8 servings, 1 pork chop and 1/2 cup cauliflower puree each
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What You Need

1
pkt.  SHAKE 'N BAKE Chicken Coating Mix
1
tsp.  chipotle chili pepper powder
8
 boneless pork chops (2 lb.)
1
head  cauliflower, cut into florets (about 5 cups)
2
oz.   (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2
cloves  garlic, finely chopped
4
 green onions, chopped

Make It

PREHEAT oven to 400ºF. Combine coating mix and chipotle powder in shaker bag. Use to coat chops as directed on package. Place in 15x10x1-inch foil-lined baking pan.

BAKE 15 min. or until cooked through (160ºF). Meanwhile, cook cauliflower in boiling water in large saucepan 6 to 8 min. or until tender; drain well. Return to saucepan. Mash with hand potato masher until smooth. Add cream cheese and garlic; stir until cream cheese is melted and mixture is well blended.

SPOON 1/2 cup of the cauliflower mixture onto each of eight serving plates; top with one of the chops. Sprinkle with onions.

Kraft Kitchens Tips

Shortcut
A quick way to make the cauliflower puree is by using the food processor. Simply place cooked cauliflower, cream cheese and garlic in the food processor; cover. Process until smooth. For convenience, the cauliflower mixture can be made ahead of time and stored in tightly covered container in refrigerator up to 24 hours. Reheat in microwave or in saucepan on top of stove just before serving.
How to Purchase and Store Cauliflower
Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots. Store unwashed cauliflower in a perforated resealable plastic bag in the refrigerator and use within 4 days of purchase.
Substitute
Prepare as directed, except substitute PHILADELPHIA Neufchatel Cheese for PHILADELPHIA Cream Cheese.
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