This is something I really enjoyed, and it was really easy to make it too. The husband, well, he's not a pork chop fan. The Boy dug right in, as one might expect with the amount of pineapple and other sweetness that was in this!
I found thin sliced pork chops, which were the cheapest unit price they had. These worked out great because they were a great size serving for The Boy, and they cooked very quickly. I ended up making 5 chops, just in case (for 2 adults and one almost 3 year old), and we did have a few leftover. This was a nice change for us!
Ingredients:
1T vegetable oil4 pork chops
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 cans (8oz each) pineapple chunks in juice, undrained
1/2 c. fat free reduced sodium chicken broth
1/4c. Catalina dressing
1-1/2 t garlic powder
1-1/2 c white rice, uncooked
Directions:
HEAT oil in large nonstick skillet over medium-high heat. Add chops; cook 5 minutes on each side or until browned. Remove chops; cover to keep warm.
ADD bell peppers, pineapple, broth, sauce and garlic powder to skillet; mix well. Bring to a boil.
STIR in rice. Top with chops; cover. Reduce heat to medium-low; simmer 5 minutes or until chops are cooked through (160°F.) Remove from heat; let stand 5 minutes.
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