Prep Time:5 min
Total Time:30 min
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
1 1/2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides. Season with salt and pepper.
ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
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.
***You can 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.