A Pork Chop & Corn Skillet may sound like straight-up comfort food, but this dish is jazzed up with chiles, red peppers, cilantro and Parmesan.
What You Need
Original recipe yields 6 servings
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 guajillo chiles, stemmed, seeded, toasted, finely chopped and divided
6 bone-in pork chop s (2 lb.), 3/4 inch thick
1 Tbsp. oil
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 can (15 oz.) corn, drained
2 small red pepper s, finely chopped
1 onion, finely chopped
3 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh cilantro
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Let's Make It
Mix mayo and half the chiles until blended; spread onto both sides of chops. Heat oil in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
Meanwhile, prepare Dinners in large saucepan as directed on package. While water is coming to boil, add corn and remaining chiles to skillet; cook and stir 5 min. or until lightly browned. Add red peppers and onions; cook and stir 8 min. or until crisp-tender. Return chops to skillet; cook 2 min. or until heated through. Top with Parmesan and cilantro.
Serve with Dinners.
How to Toast Chiles
Heat skillet on medium heat. Stem and seed chiles; press chiles to flatten. Cook in skillet on medium heat 30 sec. or until toasted, turning occasionally. Toasting the chiles will make them shinier and darker in color.
Enjoy your favorite foods while keeping portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 4g
* 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.