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Southwest Pork Chops & Rice

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Southwest Pork Chops & Rice recipe
photo by:
kraft
I used boneless pork loins marinated in italian dressing. added chopped yellow/red peppers/onion. added hunts diced tomatoes w/ green peppers, celery, onion. added green ch...read more
posted by
qnkelly
on 11/14/2011
time
prep:
5 min
total:
25 min
servings
total:
4 servings
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What You Need

1
cup each chopped green peppers and onions
4
 bone-in pork chops (1-1/2 lb.), 1/2 inch thick
1/2
tsp. each chili powder and garlic salt
1
can (15.5 oz.) kidney beans, rinsed
1
can (10 oz.) diced tomatoes and green chiles, undrained
3/4
cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2
cups hot cooked long-grain brown rice

Make It

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Meanwhile, rub both sides of chops with combined seasonings.

ADD chops to skillet; cook 2 to 3 min. on each side or until browned. Add beans and tomatoes; cover. Cook on medium-low heat 5 min. or until chops are done (160ºF).

TOP with cheese; cook, covered, 2 to 3 min. or until melted. Serve over rice.

K:25019v3:113334
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