Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
Add vegetables to skillet; cook and stir 5 min. Stir in barbecue sauce; bring to boil.
Return chops to skillet; spoon sauce in skillet over chops. Simmer 4 to 5 min. or until chops are done (145ºF), turning after 3 min. Remove skillet from heat. Let stand 3 min. before serving chops topped with barbecue sauce mixture.
Serve with a hot baked potato or ear of cooked corn on the cob.
Prepare using BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce.
Prepare using a red pepper, or use 1/2 each red and green pepper.
Cleanup is a cinch with this saucy skillet that's a good source of vitamin C, thanks to the green pepper.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* 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.