What You Need
1/4
cup KRAFT Zesty Italian Dressing
4
bone-in pork chops (1-1/2 lb.), 1/2 inch thick
1
onion, chopped
4
slices OSCAR MAYER Bacon, chopped
1
can (14 oz.) crushed tomatoes, undrained
3
roasted poblano chiles, peeled, seeded and cut into strips
2
chipotle peppers in adobo sauce, finely chopped
2
Tbsp. finely chopped fresh cilantro
2
cups hot cooked long-grain white rice
Make It
HEAT dressing in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
ADD onions and bacon to skillet; cook and stir on medium heat 7 min. or until onions are crisp-tender and bacon is crisp. Drain; return to skillet. Stir in tomatoes, chiles and peppers. Add chops. Bring to boil; cover. Simmer on low heat 6 to 8 min. or until chops are done (145°F). Remove from heat; top with cilantro. Let stand, covered, 3 min.
SERVE chops with rice.