Maple syrup and bacon are not just for breakfast. Here they pair nicely with the pork chops and peppers for a skillet dinner the entire family is sure to enjoy.
What You Need
Original recipe yields 4 servings
Juice from 2 navel oranges
1/2 cup maple-flavored or pancake syrup
4 boneless pork chops (1 lb.), 1/2 inch thick
1 red pepper, cut into strips
1 onion, sliced
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup water
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Let's Make It
Mix orange juice and syrup until blended. Place chops and combined vegetables in separate shallow dishes. Pour half the orange juice mixture over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 20 min. to marinate.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Drain vegetables; discard marinade. Add vegetables to skillet; cook and stir 5 min. or until crisp-tender. Remove from skillet; cover to keep warm.
Remove chops from marinade; discard marinade. Add chops to skillet; cook 5 min. on each side or until done (145°F). Transfer chops to platter; cover to keep warm.
Add cream cheese and water to skillet; cook and stir 3 to 4 min. or until cream cheese is melted and mixture is well blended. Add vegetables; stir to evenly coat. Spoon over chops; top with bacon.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 25g
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.