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Pour remaining barbecue sauce mixture over chops in resealable plastic bag before refrigerating as directed. Cleanup is a snap!
Prepare using instant brown rice.
Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Cook chicken in large skillet on medium heat 5 min.; turn. Add carrots and reserved barbecue sauce mixture. Cook 7 to 10 min. or until sauce is thickened and chicken is done (165ºF), stirring occasionally and starting to cook the rice about 5 min. before chicken is done. (No 3-min. stand time is needed for the chicken.)
The simple, yet zesty, simmering sauce adds the perfect balance of flavor to the pork and colorful carrots, which are high in vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe is awesome!! The only change I made , served carrots as side . Will make again
I made this recipe tonight and it was quick and easy. I marinated the chops in a plastic zip llc bag for a few hours and the cooked exactly as the recipe said after that. I used 6 boneless pork chops that were a little over 2 pounds total. I omitted the carrots and the rice. The sauce was delicious!! My husband loved the pork chops, I will definitely make them again!