Glazed Pork Chop Supper

Ingredients

• 2 Tbsp planters almonds toasted sliced
• 3 Tbsp apricot preserves 
• 0.3 tsp pepper black
• 0.5 lb pork chops boneless trimmed well
• 1  bell pepper red cut into strips
• 2 Tbsp roasted pepper dressing red italian kraft
• 0.5 tsp thyme leaves dried
• 0.5 cup couscous whole wheat uncooked
• 1  zucchini sliced

Equipment

• frying pan

Directions

1. Sprinkle chops with thyme and black pepper.
2. Heat dressing in large nonstick skillet on medium heat.
3. Add zucchini and red peppers; stir-fry 2 min. Push vegetables to edge of skillet.
4. Place chops in center of skillet; cook on medium-low heat 4 min. Turn chops. Stir vegetables; cook 4 to 5 min. or until chops are done (145F).
5. Meanwhile, cook couscous as directed on package. Stir in nuts; spoon onto 2 serving plates.
6. Remove chops from skillet, reserving vegetables in skillet; place chops over couscous mixture. Cover to keep warm.
7. Add preserves to vegetables in skillet; cook on medium- high heat 3 min. or until preserves are melted and vegetables are evenly glazed, stirring constantly. Spoon over chops.