Pork Chops with Cranberry and Cornbread Stuffing

• 2 tsp. GREY POUPON Country Dijon Mustard
• 4 bone-in pork chops (1-1/2 lb.)
• 2 Tbsp. chopped fresh rosemary
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1 can (16 oz.) whole berry cranberry sauce
• 3 slices OSCAR MAYER Smoked Ham, chopped
• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

1. Spread mustard onto both sides of chops.
2. Sprinkle with rosemary; press gently into mustard to secure.
3. Heat dressing in large nonstick skillet on medium heat.
4. Add chops; cook 2 to 3 min.
5. on each side or until browned on both sides.
6. Remove from skillet; cover to keep warm.
7. Add cranberry sauce and ham to skillet; mix well.
8. Top with chops.
9. Bring sauce to boil; simmer on medium-low heat 10 min.
10. or until chops are done (145 degrees F) and sauce is thickened.
11. Meanwhile, prepare stuffing as directed on package.
12. Remove chops from skillet.
13. Let stand 3 min.
14. before serving with cranberry sauce and stuffing.

poupon, pork chops, rosemary, cranberry sauce, ham, stove

Taken from www.kraftrecipes.com/recipes/pork-chops-cranberry-cornbread-stuffing-160333.aspx (may not work)