Mix barbecue sauce, dressing and mustard in shallow dish until blended. Remove 6 Tbsp. barbecue sauce mixture; reserve for later use.
Add chops to remaining barbecue sauce mixture in dish; turn to evenly coat both sides of chops. Refrigerate 10 min.
Cook chops in large skillet on medium heat 5 min.; turn. Add carrots and reserved barbecue sauce mixture; cover. Cook 7 to 10 min. or until sauce is thickened and chops are done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, cook rice as directed on package.
Serve chops with rice.
Pour remaining barbecue sauce mixture over chops in resealable plastic bag before refrigerating as directed. Cleanup is a snap!
Prepare using instant brown rice.
Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Cook chicken in large skillet on medium heat 5 min.; turn. Add carrots and reserved barbecue sauce mixture. Cook 7 to 10 min. or until sauce is thickened and chicken is done (165ºF), stirring occasionally and starting to cook the rice about 5 min. before chicken is done. (No 3-min. stand time is needed for the chicken.)
The simple, yet zesty, simmering sauce adds the perfect balance of flavor to the pork and colorful carrots, which are high in vitamin A. Plus, this tasty meal is low in both saturated fat and sodium. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.