Chops-on-Top Pork & Stuffing Supper

By lewolfe50

Ingredients

• 6 boneless center-cut pork chops,
• 1/2 inch thick, well trimmed (1-1/2 lb.)
• 2 Tbsp. GREY POUPON Honey Dijon Mustard
• 2 Tbsp. Margarine
• 1-1/2 cups Water
• 1/4 cup KRAFT Light CATALINA Dressing
• 3 large Carrots, thinly sliced (1-1/2 cups)
• 2 large red apples, unpeeled, coarsely chopped (2 cups)
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Details

Servings 6

Preparation

Step 1

COAT chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 min. on each side or until browned and juices run clear. Remove from skillet; set aside.

ADD water, dressing and carrots to skillet. Cook 6 to 8 min. or until carrots are tender. Stir in apples and stuffing mix.

RETURN chops to skillet; cover. Turn off heat. Let stand 5 min.