Aloha Pork Chop Skillet

• 2 tsp. oil
• 4 bone-in pork chops, (1-1/2 lb./750 g)
• 1 each red and yellow pepper, cut into chunks
• 1 can (14 fl oz/398 mL) pineapple chunks in juice, undrained
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Kraft Catalina Dressing
• 1-1/2 tsp. garlic powder
• 1-1/2 cups instant white rice, uncooked

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chops; cook 5 min.
3. on each side or until browned on both sides.
4. Add peppers, pineapple, broth, dressing and garlic powder; mix well.
5. Bring to boil.
6. Stir in rice; cover.
7. Reduce heat to medium-low; simmer 5 min.
8. or until chops are done (160F).
9. Remove from heat; let stand 5 min.

oil, pork chops, yellow pepper, pineapple, garlic, instant white rice

Taken from www.kraftrecipes.com/recipes/aloha-pork-chop-skillet-92155.aspx (may not work)