Rosemary Pork Chops

Ingredients

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.