Glazed Pork Chop Supper

• 2 boneless pork chops (1/2 lb./225 g), well trimmed Whole Foods 1 lb For $5.99 thru 02/09
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. black pepper
• 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing
• 1 zucchini, sliced
• 1 red pepper, cut into strips
• 1/2 cup whole wheat couscous
• 2 Tbsp. sliced almonds, toasted
• 3 Tbsp. apricot jam

1. Sprinkle chops with thyme and black pepper; set aside.
2. Heat dressing in large nonstick skillet on medium heat.
3. Add zucchini and red peppers; stir-fry 2 min.
4. Push vegetables to edge of skillet.
5. Place chops in centre of skillet; cook on medium-low heat 4 min.
6. Turn chops.
7. Stir vegetables; cook 6 min.
8. or until chops are done (160 degrees F).
9. Meanwhile, cook couscous as directed on package.
10. Stir in nuts; spoon onto 2 serving plates.
11. Remove chops from skillet, reserving vegetables in skillet; place chops over couscous mixture.
12. Cover to keep warm.
13. Add jam to vegetables in skillet; cook on high heat 2 min.
14. or until jam is melted and vegetables are evenly glazed, stirring constantly.
15. Spoon over chops.

pork chops, thyme, black pepper, red pepper, zucchini, red pepper, whole wheat couscous, almonds, apricot jam

Taken from www.kraftrecipes.com/recipes/glazed-pork-chop-supper-107051.aspx (may not work)