Marinated Pork Chops with Asparagus

• 1/2 cup KRAFT Balsamic Vinaigrette Dressing
• 1 Tbsp. GREY POUPON Dijon Mustard
• 4 boneless pork chops (1-1/2 lb.), 3/4 inch thick
• 1/4 tsp. ground black pepper
• 1 lb. fresh asparagus spears, trimmed
• 1/3 cup water

1. Mix dressing and mustard until blended; pour over chops in shallow dish.
2. Turn to evenly coat both sides of chops.
3. Refrigerate 30 min.
4. to marinate.
5. Remove chops from marinade; discard marinade.
6. Cook chops in large nonstick skillet on medium-high heat 5 min.
7. on each side or until done (145 degrees F).
8. Remove from heat.
9. Sprinkle with pepper; cover.
10. Let stand 3 min.
11. Meanwhile, place asparagus in microwaveable casserole.
12. Add water; cover.
13. Microwave on HIGH 4 to 5 min.
14. or until asparagus is crisp-tender; drain.
15. Serve chops with asparagus.

poupon, pork chops, ground black pepper, fresh asparagus spears, water

Taken from www.kraftrecipes.com/recipes/marinated-pork-chops-asparagus-171064.aspx (may not work)