Pork chops cook up nice and juicy in this quick, saucy pasta skillet made with vegetables and shredded Cheddar cheese.
What You Need
Original recipe yields 4 servings
1/2 lb. bite-size pasta, uncooked
1/2 cup KRAFT Zesty Italian Dressing, divided
4 boneless pork chop s (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup frozen peas
2 carrot s, sliced
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned. Combine tomatoes, peas, carrots and remaining dressing; pour over chops. Bring to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF).
Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until melted. Drain pasta. Serve topped with sauce and chops.
For a nice presentation, simply slide the chops, vegetables and sauce out of the skillet onto the drained cooked pasta.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 59g
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.