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Main dishes

Pork Chops with Pan Roasted Walnuts & Vegetables

Pork Chops with Pan Roasted Walnuts & Vegetables recipe
photo by:kraft
Marinated pork chops are pan-roasted with cherry tomatoes, green beans and walnuts in this awesome 30-minute weeknight skillet recipe.
5 min
30 min
4 servings
Magazine Acquisition

What You Need

  boneless pork chops (1 lb.), about 1/2 inch thick
cup  KRAFT Zesty Italian Dressing, divided
tsp.  Italian seasoning
cup  PLANTERS Walnut Pieces
cups  green beans, trimmed, cut into 1-inch pieces
cups  cherry tomatoes, cut in half
cup  KRAFT Shredded Monterey Jack Cheese

Make It

PLACE chops, 1/4 cup of the dressing and seasoning in resealable plastic bag or bowl; turning to coat chops. Refrigerate 10 min. to marinate.

REMOVE pork chops from marinade; discard marinade. Cook chops in large skillet on medium heat 4 min. on each side. Remove from skillet; keep warm.

HEAT walnuts in skillet on medium heat 3 min., stirring constantly. Add remaining dressing, green beans and tomatoes; cover. Cook 3 min. Pour water into skillet; stir. Return chops to skillet; cook until temperature reaches 160°F. Sprinkle with cheese. Serve immediately.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fruit and a side salad.
Storage Know-How
You can store uncooked fresh pork tightly wrapped in butcher paper in refrigerator up to 4 to 5 days. Uncooked pork can be frozen for up to 6 months.

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