30 Minute Italian Pork Chop Dinner

Makes 4 Servings


2 cups Minute® Brown Rice, uncooked
4 lean bone-in center-cut pork chops, cut 1/2 inch thick (about 6 oz. Each)
1 tsp dried oregano leaves
1 each green bell pepper, cut into strips
1 each red bell pepper, cut into strips
1/4 cup zesty Italian reduced fat dressing
1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup 2% milk shredded reduced fat mozzarella cheese


  • Prepare rice according to package directions.
  • Meanwhile, heat large nonstick skillet on high heat until hot. Add chops; cook 2 minutes or until browned. Reduce heat to medium; turn chops over. Sprinkle with oregano; top with pepper strips. Drizzle with dressing; top with tomatoes with their liquid. Bring to boil. Reduce heat to low; simmer 12 minutes or until chop juices run clear and chops are no longer pink in center.
  • Spoon rice onto serving plates; top with chops. Keep warm.
  • Increase heat to high and continue to cook vegetable mixture 1 to 2 minutes or until vegetables are tender and sauce is thickened. Spoon over chops; top with cheese.