My WW leader, Jan Anderson, gave us this recipe at weigh in yesterday. I'm making it tomorrow night...it sounds wonderful! Hope you try it! Colette

CHOPS ON TOP PORK AND STUFFING SUPPER
6 servings-6 points each

6 boneless center-cut pork chops, 1/2 inch thick, well trimmed (1-1/2 lbs)
2 TBSP Grey Poupon Honey Dijon Mustard
1 TBSP margerine
1-1/2 cups water
1/4 cup Kraft Light Catalina Reduced Fat Dressing
3 large carrots, thinly sliced (1-1/2 cups)
2 large red apples, unpeeled, coarsly chopped (2 cups)
1 pkg (8 oz) Stove Top Stuffing Mix for Chicken

Coat chops with mustard. Melt margerine in large deep nonstick skillet on medium heat. Add
chops; cook 6 minutes on each side or until browned and juices run clear. Remove from skillet; set aside. Add water, dressing and carrots to skillet. Cook 6 to 8 minutes or until carrots are tender. Stir in apples and stuffing mix. Return chops to skillet, cover. Turn off heat. Let stand 5 minutes.



-- Edited by Colette at 17:27, 2007-01-04