Glazed Pork Chop Supper

1. 1

   Sprinkle chops with thyme and black pepper; set aside.

2. 2

   Heat dressing in large nonstick skillet on medium heat.

3. 3

   Add zucchini and red peppers; stir-fry 2 min.

4. 4

   Push vegetables to edge of skillet.

5. 5

   Place chops in centre of skillet; cook on medium-low heat 4 min.

6. 6

   Turn chops.

7. 7

   Stir vegetables; cook 6 min.

8. 8

   or until chops are done (160 degrees F).

9. 9

   Meanwhile, cook couscous as directed on package.

10. 10

    Stir in nuts; spoon onto 2 serving plates.

11. 11

    Remove chops from skillet, reserving vegetables in skillet; place chops over couscous mixture.

12. 12

    Cover to keep warm.

13. 13

    Add jam to vegetables in skillet; cook on high heat 2 min.

14. 14

    or until jam is melted and vegetables are evenly glazed, stirring constantly.

15. 15

    Spoon over chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.