Pork Chops with Orange Rosemary Sauce

1. 1

   Pound chops to 1/4-inch thickness.

2. 2

   Combine panko crumbs, rosemary and zest in pie plate.

3. 3

   Mix Miracle Whip and mustard until blended; brush onto both sides of chops.

4. 4

   Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop.

5. 5

   Discard any remaining panko mixture.

6. 6

   Heat 1 Tbsp.

7. 7

   oil in large skillet on medium heat.

8. 8

   Add 2 chops; cook 5 min.

9. 9

   on each side or until done (160 degrees F).

10. 10

    Remove from skillet; cover to keep warm.

11. 11

    Repeat with remaining oil and chops.

12. 12

    Wipe skillet clean with paper towel.

13. 13

    Cook dressing and orange juice in skillet on medium-high heat 5 min.

14. 14

    or until slightly reduced, stirring occasionally.

15. 15

    Spoon over chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.