In less than half an hour, you could be serving this delicious pork chop skillet with creamy red sauce and smoky bits of chopped bacon.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Bacon, finely chopped
1 onion, cut into 8 wedges
4 bone-in pork chops (1 lb.)
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups hot cooked long-grain white rice
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add bacon and onions; cook 5 to 8 min. or until bacon starts to turn crisp and onions are crisp-tender. Use slotted spoon to remove bacon mixture from skillet, reserving drippings in skillet; drain on paper towels.
Add chops to reserved drippings in skillet; cook 3 min. on each side or until evenly browned. Remove from skillet; cover to keep warm.
Add pasta sauce to skillet; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently to scrape browned bits from bottom of skillet. Add cream cheese; cook and stir 1 min. or until melted.
Return chops to skillet; simmer 3 to 5 min. or until done (145°F), turning once. Top with bacon mixture. Remove from heat; cover. Let stand 3 min. Serve with rice.
Substitute 1 can (15 oz.) tomato sauce for the pasta sauce.
Substitute 4 small boneless skinless chicken breasts for the pork chops, increasing the initial cooking time to 5 min. on each side, increasing the final cooking time as necessary until chicken is done (165ºF) and eliminating the final 3-min. stand time.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* 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.