Give classic pork chops a makeover with our Rhubarb Chutney Pork Chops for Two! Our Rhubarb Chutney Pork Chops for Two taste great any night of the week.
What You Need
Original recipe yields 2 servings
1/4 cup KRAFT Olive Oil Vinaigrettes - Raspberry, divided
2 boneless pork chops (1/2 lb.), 3/4 inch thick
1/2 cup cut-up rhubarb (1/2-inch pieces)
1 Tbsp. brown sugar
1 Tbsp. dried cranberries
1 Tbsp. finely chopped red onions
1 Tbsp. water
1/2 tsp. chopped fresh thyme leaves
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Let's Make It
Drizzle 2 Tbsp. vinaigrette evenly over both sides of chops in shallow dish. Refrigerate 30 min.
Cook chops in medium nonstick skillet on medium heat 3 to 4 min. on each side or until done (145ºF). Transfer chops to plate; cover to keep warm.
Add remaining ingredients, including remaining vinaigrette, to skillet; stir. Cover; cook 3 min. or until rhubarb is tender, stirring occasionally. Serve spooned over chops.
Serve with hot cooked sugar snap peas.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
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.