A balsamic vinaigrette-Dijon mustard marinade gives these pork chops their extraordinary flavor. Serve with fresh asparagus spears and take a bow.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
4 boneless pork chops (1-1/2 lb.), 3/4 inch thick
1/4 tsp. ground black pepper
1 lb. fresh asparagus spears, trimmed
1/3 cup water
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Let's Make It
Mix dressing and mustard until blended; pour over chops in shallow dish. Turn to evenly coat both sides of chops. Refrigerate 30 min. to marinate.
Remove chops from marinade; discard marinade. Cook chops in large nonstick skillet on medium-high heat 5 min. on each side or until done (145ºF). Remove from heat. Sprinkle with pepper; cover. Let stand 3 min.
Meanwhile, place asparagus in microwaveable casserole. Add water; cover. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender; drain.
Serve chops with asparagus.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* 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.