Sweet 'n Sour Pork Chops & Peppers

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  • 4
  • Average
  • 15 mins
  • 30 mins
  • Average budget

Ingredients

  • 4 boneless pork chop s (1 lb./450 g), 3/4 inch thick
  • 1 red pepper , cut into 1/2-inch-thick strips
  • 1 large onion , cut lengthwise in half, then sliced crosswise
  • 1/2 cup Kraft Chicken'N Rib BBQ Sauce
  • 1/4 cup Kraft Catalina Dressing

Preparation

Step 1

Heat oven to 375°F.


Place chops in 13x9-inch baking dish sprayed with cooking spray.


Combine remaining ingredients; spoon over chops. Cover.


Bake 30 min. or until chops are done (160°F).

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SPECIAL EXTRA
Add 1/2 cup drained canned pineapple tidbits to the vegetable mixture before spooning over chops.

SUBSTITUTE
Prepare using 1 lb./450 g boneless skinless chicken thighs.

MAKE AHEAD
Vegetable mixture can be combined ahead of time. Refrigerate up to 8 hours. When ready to serve, place chops in baking dish; top with vegetable mixture then bake as directed, increasing the baking time to 35 to 40 min. or until chops are done (160°F).