WHAT YOU NEED
bone-in pork chops (1-1/2 lb.), 1/2 inch thick
each red and yellow pepper, coarsely chopped
(8 oz. each) pineapple chunks in juice, undrained
fat-free reduced-sodium chicken broth
KRAFT Classic CATALINA Dressing
instant white rice, uncooked
KRAFT KITCHENS TIPS
Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare recipe as directed, increasing the chicken browning time to 5 min. on each side or until chicken is evenly browned, and also increasing the chicken cooking time (after adding the rice) as necessary until chicken is done (165ºF).
Cleanup is a cinch with this Hawaiian-inspired low-sodium meal that's rich in vitamin C from the colorful peppers.
2 Starch,1 Fruit,1 Vegetable,4 Meat (L),1 Fat
Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until evenly browned on both sides.
Combine all remaining ingredients except rice; spoon over chops. Bring to boil.
Stir in rice; cover. Cook on medium-low heat 5 min. or until chops are done (145°F). Remove from heat; let stand 5 min. before serving.