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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 4 boneless pork chops (1-1/2 lb.), 3/4 inch thick
- 1/4 tsp. ground black pepper
- 1 lb. fresh asparagus spears, trimmed
- 1/3 cup water
Method
- Mix dressing and mustard until blended; pour over chops in shallow dish.
- Turn to evenly coat both sides of chops.
- Refrigerate 30 min.
- to marinate.
- Remove chops from marinade; discard marinade.
- Cook chops in large nonstick skillet on medium-high heat 5 min.
- on each side or until done (145 degrees F).
- Remove from heat.
- Sprinkle with pepper; cover.
- Let stand 3 min.
- Meanwhile, place asparagus in microwaveable casserole.
- Add water; cover.
- Microwave on HIGH 4 to 5 min.
- or until asparagus is crisp-tender; drain.
- Serve chops with asparagus.
