Pork Chops with Pan Roasted Walnuts & Vegetables

Ingredients

• 2 cups cherry tomatoes cut in half
• 2 cups green beans trimmed cut into 1-inch pieces
• 0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
• 2 tsp penzey's southwest seasoning dried italian
• 0.5 cup monterrey jack cheese shredded kraft
• 1 lb pork chops boneless
• 0.8 cup planters walnut pieces 
• 0.3  water 

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Place chops, 1/4 cup of the dressing and seasoning in resealable plastic bag or bowl; turning to coat chops. Refrigerate 10 min. to marinate.
2. Remove pork chops from marinade; discard marinade. Cook chops in large skillet on medium heat 4 min. on each side.
3. Remove from skillet; keep warm.
4. Heat walnuts in skillet on medium heat 3 min., stirring constantly.
5. Add remaining dressing, green beans and tomatoes; cover. Cook 3 min.
6. Pour water into skillet; stir. Return chops to skillet; cook until temperature reaches 160F.
7. Sprinkle with cheese.
8. Serve immediately.