Mexican Shells & Pork Chops

1. 1

   oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until cooked through (160u00b0F). Remove chops from skillet; cover to keep warm.

2. 2

   salsa and water to skillet; bring to boil.

3. 3

   in Shells and pepper. Reduce heat to medium; cook 10 min. Stir in Cheese Sauce; top with the chops. Cover. Reduce heat to low; cook 5 min. or until heated through.

4. 4

   Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the chops. Cook 5 to 7 min. on each side or until cooked through (170u00b0F).

5. 5

   Substitute 4 boneless pork chops, 3/4 inch thick (1 lb.) for the bone-in chops. Cook 5 to 8 min. on each side or until cooked through (160u00b0F).

6. 6

   640 calories, 27g total fat, 8g saturated fat, 135mg cholesterol, 1260mg sodium, 43g carbohydrate, 2g dietary fiber, 6g sugars, 54g protein, 6%DV vitamin A, 50%DV vitamin C, 20%DV calcium, 20%DV iron.

* Per serving · 4 servings · Values may vary.