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pear lemon juice cranberry juice cool whip lite sugar orange juice low-fat butter pork chops walnuts onion garlic cornstarch cauliflower florets bacon bits water
Viewed: 26 - Published at: 10 months agoIngredients
- 1 pear, peeled
- 1/2 tsp. lemon juice
- 4 fl oz (1/2 cup) low calorie apple cranberry juice
- 2 Tbsp. COOL WHIP LITE Whipped Topping
- 2 Tbsp. low sugar apricot jam
- 1 Tbsp. orange juice
- 1 Tbsp. low-fat butter flavor spread, divided
- 4 oz. pork chops, 1/2 inch thick, uncooked
- 2 tsp. chopped PLANTERS Walnuts
- 1 Tbsp. chopped onion
- 1/4 tsp. chopped garlic clove
- 3 Tbsp. fat free half-and-half
- 1/2 tsp. cornstarch
- 3/4 cup cauliflower florets
- 2 Tbsp. bacon bits
- 8 fl oz (1 cup) drinking water
Method
- SPRINKLE pear with lemon juice to prevent browning.
- Place in microwave-safe dish and cover with cranapple juice.
- Cover and cook on HIGH 6 to 8 min.
- or until pear is fork tender.
- Spoon juice over pears, cover, and chill while dinner is being prepared.
- Top with COOL WHIP when ready to serve.
- STIR together apricot jam, orange juice and 1 1/2 tsp.
- of the spread in a small saucepan until spread is melted.
- PLACE pork chop on heated grill or under the oven broiler.
- Cook for 20 to 25 minutes, turning once.
- Brush with glaze during cooking.
- HEAT remaining 1 1/2 tsp.
- of margarine in a skillet.
- Add walnuts, onions and garlic.
- Cook 2 to 3 min.
- or until walnuts are lightly toasted and onions are tender.
- Mix in half & half and corn starch; stir until sauce begin to thicken.
- Set aside.
- ADD cauliflower to small amount of water in a medium saucepan; cover.
- Bring to boil.
- Reduce heat to medium-low; simmer for 8 to 10 min.
- or until cauliflower is crisp-tender.
- Drain.
- TOSS cauliflower with walnut mix.
- Sprinkle with bacon bits.
- Enjoy with prepared pork chop.
- SERVE dinner with a chilled poached pear and a glass of water.
