1- 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.
2- Add bell peppers, pineapple, broth, sauce and garlic powder to
skillet; mix well. Bring to a boil.
3- Stir in rice. Top with chops; cover. Reduce heat to medium-low;
simmer 5 minutes or until chops are cooked through (160 deg).
Remove from heat; let stand 5 minutes.
Originally Submitted
6/17/2013
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