Aloha Pork Chop Skillet
Sarah
ingredients
- 2 tsp oil
- 4 bone-in pork chops (1-1/2 lb.)
- 1 medium each: red and yellow pepper, cut into chunks
- 2 cans (8 oz. each) pineapple chunks in juice, undrained
- 1/2 c fat-free reduced-sodium chicken broth
- 1/4 c KRAFT CATALINA Dressing
- 1 1/2 tsp garlic powder
- 1 1/2 c instant white rice, uncooked
directions
- 1
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
- 2
ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
- 3
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min.
notes
Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the pork chops. Prepare as directed, increasing browning time to 5 to 6 min. on each side.
Source: Kraft
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