Apricot Glazed Pork Chop with Poached Pears

• 4 pears, peeled
• 2 tsp. lemon juice
• 16 fl oz (2 cups) low calorie apple cranberry juice
• 1/2 cup low sugar apricot jam
• 2 fl oz (1/4 cup) orange juice
• 1/4 cup low-fat butter flavor spread, divided
• 1 lb. pork chops, 1/2 inch thick (4, 4 oz. chops)
• 3 Tbsp. chopped PLANTERS Walnuts
• 1/4 cup chopped onion
• 1 tsp. chopped garlic clove
• 2 cups cauliflower florets
• 1/4 cup bacon bits
• 32 fl oz (4 cups) drinking water

1. SPRINKLE pears with lemon juice to prevent browning.
2. Place in microwave-safe dish and cover with cranapple juice.
3. Cover and cook on HIGH 6 to 8 min.
4. or until pear is fork tender.
5. Spoon juice over pears, cover, and chill while dinner is being prepared.
6. STIR together apricot jam, orange juice and 2 Tbsp.
7. of the spread in a small saucepan until spread is melted.
8. PLACE pork chop on heated grill or under the oven broiler.
9. Cook for 20 to 25 minutes, turning once.
10. Brush with glaze during cooking.
11. HEAT remaining 2 Tbsp.
12. of spread in a skillet.
13. Add walnuts, onions and garlic.
14. Cook 2 to 3 min.
15. or until walnuts are lightly toasted and onions are tender.
16. Set aside.
17. ADD cauliflower to small amount of water in a medium saucepan; cover.
18. Bring to boil.
19. Reduce heat to medium-low; simmer for 8 to 10 min.
20. or until cauliflower is crisp-tender.
21. Drain.
22. Toss cauliflower with walnut mix.
23. Sprinkle with bacon bits.
24. SERVE each person 1, 4 oz.
25. pork chop with 1/2 cup cauliflower.
26. COMPLEMENT each dinner with 1 chilled poached pear and an 8 fl oz (1 cup) glass of water.

lemon juice, cranberry juice, low sugar apricot, orange juice, lowfat butter, pork chops, walnuts, onion, garlic, cauliflower florets, bacon bits, water

Taken from www.kraftrecipes.com/recipes/apricot-glazed-pork-chop-poached-pears-109269.aspx (may not work)