Aloha means hello and goodbye. Get ready to say both, because it's not likely you'll have leftovers with this yummy pork chop skillet.
What You Need
Original recipe yields 4 servings
2 tsp. oil
4 bone-in pork chop s (1-1/2 lb.), 1/2 inch thick
1 each red and yellow pepper, coarsely chopped
2 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
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Let's Make It
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.
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).
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.