2 tsp. olive oil
4 boneless pork chops
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup of CATALINA Dressing (Recipe below)
1-1/2 tsp. garlic powder
1-1/2 cups instant brown Rice, uncooked
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 peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min.
CATALINA DRESSING RECIPE:
1 cup catsup
1/4 cup Splenda
1/4 cup vinegar
1 teaspoon salt
1 small onion
1/2 teaspoon celery seed
1/4 teaspoon paprika
3/4 cup mild olive oil
Directions: Blenderize for 30 seconds.
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.
cblessum on 5/9/2007