PORK CHOPS WITH ORANGE ROSEMARY SAUCE

Pork Chops with Orange Rosemary Sauce image

Panko crumbs seasoned with orange zest and fresh rosemary make a delicious coating for these skillet-cooked pork chops.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 cup panko bread crumbs
2 tsp. chopped fresh rosemary
1 tsp. orange zest
4 boneless pork chops (1 lb.), 1/2 inch thick
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing
1/2 cup orange juice

Steps:

Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g