Smokey Mesquite Pork Chops with Couscous Salad

Recipe from Kraft Fresh Take

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  • 6 boneless pork chops (1-1/2 lb.)
  • 1 pkg. (6 oz.) Fresh Take Smokey Mesquite BBQ Cheese Breadcrumb Mix, mixed together
  • 2 cups cooked couscous
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped dried apricots
  • 2 tablespoons dried cranberries
  • 1/4 cup PLANTERS Sliced Almonds, toasted
  • 1/4 cup KRAFT Honey Mustard Dressing


  1. Heat oven to 375ºF
  2. Moisten chops with water, then coat with cheese mixture as directed on package
  3. Place on foil-covered baking sheet sprayed with cooking spray
  4. Bake 25 to 30 min. or until chops are done (150ºF)
  5. Combine remaining ingredients
  6. Serve with chops
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