PORK CHOPS IN GREEN MOLE SAUCE

Pork Chops in Green Mole Sauce image

These pork chops are packed with unexpected ingredients, from tomatillos to pumpkin seeds to cilantro. Bonus: You can use the leftovers to make tostadas.

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

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Ingredients

1/2 cup KRAFT Zesty Italian Dressing, divided
1/4 cup water
1 lb. tomatillos, cleaned, coarsely chopped
1/2 cup (about 3 oz.) pumpkin seeds, shells removed, toasted
1/3 cup fresh cilantro, divided
8 boneless pork chops (2 lb.), 1/2 inch thick
1 large onion, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Blend 1/4 cup dressing, water, tomatillos, pumpkin seeds and 1/4 cup cilantro in blender until smooth; set aside.
Heat 2 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add chops; cook 5 to 7 min. or until browned on both sides, turning after 4 min. Remove from skillet; cover to keep warm. Add remaining dressing and onions to skillet; cook 2 to 3 min. or until onions are tender. Return chops to skillet; cover with tomatillo mixture. Bring to boil; cover. Cook on medium-low heat 10 to 12 min. or until chops are done (145ºF). Remove chops from skillet, reserving sauce in skillet; cover chops to keep warm.
Stir cream cheese into sauce; cook, uncovered, 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Spoon over chops; sprinkle with remaining cilantro.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 28 g