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QUICK ROSEMARY PORK CHOPS

  • Cooks . com
  • Aug 3, 2016
  • 1 min read

QUICK ROSEMARY PORK CHOPS

1 tbsp. vegetable oil 4 pork chops 1 small onion, chopped 2 cups MINUTE® White Rice 1 cup roasted red peppers, drained, chopped 1 can (14 1/2 oz.) beef broth 1/4 cup Balsamic Vinaigrette dressing 1/2 tsp. dried rosemary

Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 minutes, turning after 3 minutes. Remove from skillet; cover to keep warm. Add onions to same 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 over rice.

Serving Suggestion: Serve with hot steamed broccoli.

Makes 4 servings.

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