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Main dishes

Pork Chops in Green Mole Sauce

photo by:kraft
These pork chops are packed with unexpected ingredients, from tomatillos to pumpkin seeds to cilantro. Bonus: You can use the leftovers to make tostadas.
time
prep:
45 min
total:
45 min
servings
total:
8 servings
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What You Need

1/2
cup  KRAFT Zesty Italian Dressing, divided
1/4
cup  water
1
lb.  tomatillos, cleaned, coarsely chopped
1/2
cup  (about 3 oz.) pumpkin seeds, shells removed, toasted
1/3
cup  fresh cilantro, divided
8
 boneless pork chops (2 lb.), 1/2 inch thick
1
large  onion, sliced
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

BLEND 1/4 cup dressing, water, tomatillos, pumpkin seeds and 1/4 cup cilantro in blender until smooth; set aside.

HEAT 2 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add chops; cook 5 to 7 min. or until browned on both sides, turning after 4 min. Remove from skillet; cover to keep warm. Add remaining dressing and onions to skillet; cook 2 to 3 min. or until onions are tender. Return chops to skillet; cover with tomatillo mixture. Bring to boil; cover. Cook on medium-low heat 10 to 12 min. or until chops are done (145ºF). Remove chops from skillet, reserving sauce in skillet; cover chops to keep warm.

STIR cream cheese into sauce; cook, uncovered, 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Spoon over chops; sprinkle with remaining cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad and side of hot cooked rice to round out the meal.
Creative Leftovers
Serve half of the recipe for dinner tonight. Refrigerate leftovers and use to make pork tostadas to serve at a later meal.
How to Toast Pumpkin Seeds
Heat large skillet on medium heat. Add pumpkin seeds; cook until toasted, stirring constantly to prevent burning. When the pumpkin seeds start to pop and release their aroma, they are done. Remove from heat and let cool.
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