- 2 cups instant brown rice, uncooked
- 4 (6 ounce) lean bone-in center-cut pork chops, 1/2 inch thick
- 1 teaspoon dried oregano leaves, crushed
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1/4 cup KRAFT Light Zesty Italian Dressing
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
- Cook rice as directed on package.
- Meanwhile, heat large nonstick skillet on high heat. Add chops; cook 2 min. or until bottoms of chops are browned. Reduce heat to medium; turn chops. Sprinkle with oregano; top with peppers, dressing and tomatoes. Bring to boil. Reduce heat to low; simmer 12 min. or until chops are cooked through (160F).
- Spoon rice onto serving plates; top with chops. Cover to keep warm. Increase heat under skillet to high; cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Spoon over chops; top with cheese.