It's a well-known fact that any pork chop dinner tastes better with fruit and veggies—like this one, made with apples, red cabbage and butternut squash.
What You Need
Original recipe yields 4 servings
4 pork chops, about 3/4 inch thick (1-1/2 lb.)
1 cup shredded red cabbage
1 medium butternut squash, peeled, cut into thin wedges
1/2 cup KRAFT Classic CATALINA Dressing, divided
2 medium apple s, chopped
1/2 cup orange juice
2 Tbsp. minced peeled gingerroot
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Let's Make It
Cook chops, cabbage and squash in 1/4 cup of the dressing in large skillet 15 minutes or until chops are cooked through and squash is tender, stirring occasionally and turning chops over after 8 minutes.
Add apples, remaining 1/4 cup dressing, orange juice and gingerroot; mix well. Simmer 5 minutes or until heated through, stirring occasionally.
Apples good for both cooking and eating raw are called all-purpose apples. Keep some on hand for your favorite fall recipes. These varieties include Cortland, Fuji, Granny Smith, Jonathan, McIntosh, Northern Spy and Winesap.
Choose squash which are heavy for their size with a hard deep-colored rind, free of blemishes or moldy spots. The hard skin of winter squash helps to protect the flesh, allowing it to be stored longer than summer squash. Butternut squash has a smooth skin and resembles a tan elongated pear. These squash have a moist sweet orange pulp and range in weight from 1/2 to 3 pounds.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.