Pork Chops Creole Style

• 1/2 cup instant brown rice, uncooked
• 1/4 small onion, chopped
• 1/4 green bell pepper strips
• 1 tsp. canola oil
• 1 pork chops, 1/2 inch thick
• 1/4 cup stewed tomatoes, undrained
• 1/4 cup tomato sauce
• 1/4 tsp. hot pepper sauce
• 8 asparagus spears, ends trimmed
• 2 Tbsp. KRAFT FREE Honey Dijon Dressing
• 1 chewy fruit-filled cookies

1. Prepare rice as directed on package; keep warm.
2. Meanwhile, cook and stir onion and green pepper in hot oil in skillet about 2 minutes or until tender but not browned.
3. Move onion and green pepper to side of skillet.
4. Add chop; cook on medium heat until browned on both sides.
5. Stir in tomatoes, tomato sauce and hot pepper sauce.
6. Bring to boil.
7. Reduce heat to low; cover.
8. Simmer 5 minutes or until chops are cooked through.
9. Meanwhile, prepare Honey Dijon Asparagus.
10. To prepare, bring water to a boil in saucepan.
11. Add asparagus; cook 5 minutes or until tender-crisp.
12. Drain.
13. Pour dressing over asparagus; toss to coat.
14. Place rice on serving platter; top with chop, vegetables and sauce.
15. Serve asparagus on the side.
16. Enjoy NEWTONS Fruit Chewy Cookies for dessert.

instant brown rice, onion, green bell pepper, canola oil, pork chops, tomatoes, tomato sauce, hot pepper sauce, honey, cookies

Taken from www.kraftrecipes.com/recipes/pork-chops-creole-style-64655.aspx (may not work)