Main dishes

Aloha Pork Chop Skillet

(373)

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photo by:

kraft

Aloha means hello and goodbye. Get ready to say both, because shortly after you serve our low-sodium one-skillet pork dish, it will be gone.

time

prep:

5 min

total:

30 min

servings

total:

4 servings

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What You Need

tsp. oil

bone-in pork chops (1-1/2 lb.)

each red and yellow pepper, coarsely chopped

cans (8 oz. each) pineapple chunks in juice, undrained

1/2

cup fat-free reduced-sodium chicken broth

1/4

cup KRAFT Classic CATALINA Dressing

1-1/2

tsp. garlic powder

1-1/2

cups instant white rice, uncooked

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.

ADD all remaining ingredients except rice; mix well. 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.

Kraft Kitchens Tips

Substitute

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.

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cmsieben1

posted:3/15/2012

Tasted great!

Teresa3300908

posted:3/7/2012

Awesome! We really liked the flavor. I used chicken,(2) 20 oz. cans of pineapple (we like pineapple, used a little more Catalina Lite dressing & brown rice. My husband loved it. We will definitely have this again.

swanclan

posted:3/5/2012

Delicious! Cooked in the time listed. Will definitely make again. The kids gobbled it up!!!!

glomartin

posted:2/29/2012

The only problem I had was that it took longer than expected to get the pork chops fully cooked. NEXT TIME: I will cut the pork chops up into bite size pieces for quicker cooking. The flavor was very good, and I will try this again!

a cook

posted:10/27/2011

My family found this a great change from sbaked chicken

DLEyre

posted:10/8/2011

We were looking for a good pork chop recipe and this was delicious! I used light Catalina dressing and brown rice. My family loved it! The sauce tasted just like sweet and sour sauce. Definitely adding this one to the recipe book!

WPRandy

posted:10/4/2011

I made this using frozen, pre-cooked chicken breast chunks. It was pretty good, but the next time I think I'll add some soy sauce and maybe some more of the dressing. I will also make it in a pot because it filled my frying pan to the brim.

a cook

posted:9/27/2011

I used fat free Catalina and I used about twice as much as called for in the recipe. I skipped the chicken broth and used water chestnuts and the water from that can so there is more sodium in my recipe. I also cooked the rice separately. Still very, very easy and delicious and my husband LOVED it.

nicker

posted:9/18/2011

Prepared 9/18/11. Was quite tasty and very easy to make. There was only one problem - with me that is. The recipe called for bone-in chops and we already had and, thus, used frozen boneless ones that were only about 1/2" thick. This is most likely the reason the meat ended up somewhat overcooked, dry and tough, even though I tried to compensate by cooking them less than the recipe called for. Still, the meal tasted quite good, especially the pineapple-pepper-rice combination.

Vivian386

posted:9/16/2011

It was fabulous. My husband said we need to have this more often. I sent it on to my daughter, and her family loved it too. I found a slow cooker recipe somewhat similar that I will also try. Thanks for a great one!