Pork Chops with Pan Roasted Walnuts & Vegetables

4 Servings Prep: 5 Min. Cook: 30 Min.


4  boneless pork chops (1 lb.), about 1/2 inch thick

1/3 cup KRAFT Zesty Italian Dressing, divided

2 tsp. Italian seasoning

3/4 cup PLANTERS Walnut Pieces

2 cups green beans, trimmed, cut into 1-inch pieces

2 cups cherry tomatoes, cut in half

1/4  water

1/2 cup KRAFT Shredded Monterey Jack Cheese


PLACE chops, 1/4 cup of the dressing and seasoning in resealable plastic bag or bowl; turning to coat chops. Refrigerate 10 min. to marinate.

REMOVE pork chops from marinade; discard marinade. Cook chops in large skillet on medium heat 4 min. on each side. Remove from skillet; keep warm.

HEAT walnuts in skillet on medium heat 3 min., stirring constantly. Add remaining dressing, green beans and tomatoes; cover. Cook 3 min. Pour water into skillet; stir. Return chops to skillet; cook until temperature reaches 160°F. Sprinkle with cheese. Serve immediately.

kraft kitchens tips


Serve with fresh fruit and a side salad.


You can store uncooked fresh pork tightly wrapped in butcher paper in refrigerator up to 4 to 5 days. Uncooked pork can be frozen for up to 6 months.


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