A chopped ham and cranberry sauce is only one half of the deliciousness in this pork chop recipe. The other half? Cornbread stuffing.
What You Need
Original recipe yields 4 servings
2 tsp. GREY POUPON Country Dijon Mustard
4 bone-in pork chop s (1-1/2 lb.)
2 Tbsp. chopped fresh rosemary
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (16 oz.) whole berry cranberry sauce
3 slices OSCAR MAYER Smoked Ham, chopped
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
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Let's Make It
Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Prepare using 4 boneless pork chops (1 lb.).
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 81g
Dietary Fibers 2g
* 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.