Pork Chops with Pan Roasted Walnuts & Vegetables - Kraft Recipes Top
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Pork Chops with Pan Roasted Walnuts & Vegetables

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Makes 4 servings.

Marinated pork chops are pan-roasted with cherry tomatoes, green beans and walnuts in this awesome 30-minute weeknight skillet recipe.

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Make It

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  • 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.

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.


  • Makes 4 servings.

Nutritional Information

Serving Size Makes 4 servings.
Calories 410
Total fat 27g
Saturated fat 6g
Cholesterol 70mg
Sodium 610mg
Carbohydrate 14g
Dietary fiber 4g
Sugars 8g
Protein 27g
% Daily Value
Vitamin A 40 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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