1 medium each- red and yellow pepper- cut into chunks
2 cans (8 oz. each) pineapple chucks in juice, drained
1/2 cup fat free chicken broth
1/4 cup kraft catalina dressing
1 1/2 tsp. garlic powder
1 1/2 cups white rice- cooked
Instructions
Heat oil in a large skillet on medium- high heat. Add chops cook 5 minutes on each side.
Add peppers, pineapple, broth, dressing and garlic powder. Mix well adn bring to a boil.
Cover and reduce hear to medium/low. simmer for 5 minutres or until the chops are cooked through, Remove from heat and sit for 5 minutes. Serve over the rice.
Originally Submitted
11/14/2010
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