Pork Chops in Green Mole Sauce

Ingredients

• 4 oz philadelphia cream cheese cubed ()
• 0.3 cup cilantro leaves fresh divided
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1 large onion sliced
• 2 lb pork chops boneless
• 3 oz pumpkin seeds toasted
• 1 lb tomatillos cleaned coarsely chopped
• 0.3 cup water 

Equipment

• frying pan
• blender

Directions

1. Blend 1/4 cup dressing, water, tomatillos, pumpkin seeds and 1/4 cup cilantro in blender until smooth; set aside.
2. Heat 2 Tbsp. of the remaining dressing in large skillet on medium-high heat.
3. Add chops; cook 5 to 7 min. or until browned on both sides, turning after 4 min.
4. Remove from skillet; cover to keep warm.
5. Add remaining dressing and onions to skillet; cook 2 to 3 min. or until onions are tender. Return chops to skillet; cover with tomatillo mixture. Bring to boil; cover. Cook on medium-low heat 10 to 12 min. or until chops are done (145F).
6. Remove chops from skillet, reserving sauce in skillet; cover chops to keep warm.
7. Stir cream cheese into sauce; cook, uncovered, 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Spoon over chops; sprinkle with remaining cilantro.