Category Archives: Pork-Sausage

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.


Slow-Cooker BBQ Pork Sandwiches

8 Servings Prep: 10 Min. Cook: 8-10 Hours


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


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


Pork Chop Cacciatore

6 Servings Prep: 30 Min. Cook: 8 Hours


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)


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.


Chicken-Baked Chops

4 Servings Prep: 10 Min. Bake: 1 Hour


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


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.


Slow-Cooker Orange-BBQ Pulled Pork

12 Servings Prep: 10 Min. Cook: 8 Hours -10 Min.


1 boneless pork shoulder (3 lb.)

1 bottle (18 oz.) KRAFT Original Barbecue Sauce

Juice from 1 medium orange

12 sandwich rolls, split, toasted (optional)

1/2 cup KRAFT Real Mayo Mayonnais


PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.


SPREAD rolls with mayo; fill with meat.

kraft kitchens tips


Serve with a crisp mixed green salad and fresh fruit to round out the meal.


For more orange flavor, add 1 tsp. orange zest with the barbecue sauce and orange juice.


Add CLAUSSEN Kosher Dill Sandwich Slices to sandwiches.