Total Steps
3
Ingredients
7
Tools Needed
2
Ingredients
- 1 1/2 pounds bone-in pork chops, 4.0 inch, 3/4 thick
- 1 teaspoon olive oil
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 teaspoon dried rosemary leaves, crushed
- 1/4 cup KRAFT Light Balsamic Vinaigrette Dressing, divided
- 1 can pear halves in juice, undrained, 15 1/4 ounces
Instructions
Step 1
COOK <a href="/6L7QNTJV">chops </a>in oil in large nonstick <a href="/MYJ2HRB7">skillet </a>on medium-high <a href="/XZFHRHHF">heat </a>3 min. on each side or until <a href="/D434P8MH">browned </a>on both sides. Remove <a href="/6L7QNTJV">chops </a>from <a href="/MYJ2HRB7">skillet;</a> set aside.
Step 2
ADD onions, garlic, rosemary and 2 Tbsp. <a href="/7CGY8RP7">dressing </a>to <a href="/MYJ2HRB7">skillet;</a> <a href="/DRM2WPZ4">stir.</a> Cook 3 min., <a href="/DRM2WPZ4">stirring </a>occasionally. Return <a href="/6L7QNTJV">chops </a>to <a href="/MYJ2HRB7">skillet.</a> Add pears and remaining <a href="/7CGY8RP7">dressing;</a> <a href="/GFSF4J5F">simmer </a>on medium 10 min. or until <a href="/6L7QNTJV">chops </a>are done (160ºF).
Step 3
<a href="/Y6MVNCHX">SERVE </a><a href="/6L7QNTJV">chops </a><a href="/R34ZSY3M">topped </a>with the sauce.