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Ingredients

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

Directions

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

SERVING SUGGESTION

Serve with fresh fruit and a side salad.

STORAGE KNOW-HOW

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.

Ingredients

1 boneless pork shoulder (2 lb.)

3 onions, sliced, separated into rings

1/2 cup KRAFT Original Barbecue Sauce or your favorite

8 kaiser rolls, split

8 KRAFT Singles

Directions

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.

FILL rolls with meat mixture and Singles just before serving.

For another variation try adding the juice of one orange with the sauce

Ingredients

6 bone-in pork loin chops (7 ounces each)

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 tablespoon olive oil

1 cup sliced fresh mushrooms

1 small onion, chopped

1 celery rib, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes

1/2 cup water, divided

1/2 teaspoon dried basil

2 tablespoons cornstarch

4-1/2 cups cooked egg noodles (optional)

Directions

Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.

Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.

Nutritional Facts1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Ingredients

4 bone-in pork chops (1/2 inch thick)

1 tablespoon vegetable oil

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup water

3 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

Directions

In a skillet, brown the pork chops in oil. Transfer to a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350° for 1 hour or until meat juices run clear. Yield: 4 servings.

Editor’s Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.