Rosemary Pork Chops

Makes 4 Servings


1 Tbsp vegetable oil
4 boneless pork chops
1 onion, chopped
2 cups Minute® White Rice, uncooked
1 cup roasted red pepper, drained, chopped
1 can (14 oz.) beef broth
1/4 cup balsamic vinaigrette dressing
1/2 tsp dried rosemary


  • HEAT oil in large nonstick skillet over medium-high heat. Add chops; cook 6 minutes, turning after 3 minutes. Remove from skillet; cover to keep warm.
  • ADD onions to skillet. Cook 5 minutes or until onions are tender, stirring occasionally. Stir in rice, peppers, broth, dressing and rosemary. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes.
  • SERVE chops with rice.
  • Serve with hot steamed broccoli.