14 oz canned tomatoes diced italian-style undrained canned
2 cups brown rice instant uncooked
0.3 cup 1/4 cup kraft lite zesty italian dressing italian kraft
1.5 lb pork chops bone-in lean
1 tsp oregano leaves dried crushed
1 bell pepper green red cut into strips
0.5 cup milk mozzarella cheese shredded 2% kraft
Equipment
frying pan
Directions
Cook rice as directed on package, omitting salt.
Meanwhile, cook chops in large nonstick skillet on high heat 2 min. or until bottoms of chops are browned; turn.
Sprinkle with oregano; top with peppers, dressing and tomatoes. Bring to boil on medium heat; simmer on low heat 10 min. or until chops are done (145F).
Remove chops from skillet, reserving vegetable mixture in skillet. Cover chops to keep warm. Cook vegetable mixture on high heat 1 to 2 min. or until peppers are crisp-tender and sauce is thickened, stirring frequently.
Spoon rice onto serving plates; top with chops, vegetable mixture and cheese.
