Chipotle-Spiced Pork Chops with Cauliflower Puree

• 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
• 1 tsp. chipotle chile pepper powder
• 8 boneless pork chops (2 lb.)
• 1 head cauliflower, cut into florets (about 5 cups)
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 2 cloves garlic, finely chopped
• 4 green onions, chopped

1. Preheat oven to 400 degrees F. Combine coating mix and chipotle powder in shaker bag.
2. Use to coat chops as directed on package.
3. Place in 15x10x1-inch foil-lined baking pan.
4. Bake 15 min.
5. or until cooked through (160 degrees F).
6. Meanwhile, cook cauliflower in boiling water in large saucepan 6 to 8 min.
7. or until tender; drain well.
8. Return to saucepan.
9. Mash with hand potato masher until smooth.
10. Add cream cheese and garlic; stir until cream cheese is melted and mixture is well blended.
11. Spoon 1/2 cup of the cauliflower mixture onto each of eight serving plates; top with one of the chops.
12. Sprinkle with onions.

n bake, pepper powder, pork chops, cauliflower, philadelphia cream cheese, garlic, green onions

Taken from www.kraftrecipes.com/recipes/chipotle-spiced-pork-chops-cauliflower-puree-108649.aspx (may not work)