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
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Let's 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.
How to Roast Poblano Chiles
Arrange whole poblano chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in a paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles lengthwise in half; remove and discard seeds.
How to Prevent Pork from Curling
Score the fat in 1-inch intervals around each uncooked pork chop to prevent it from curling.
This simple low-calorie meal, made with lean meat, can help you and your family eat right. It's also a good source of vitamin C from the peppers and tomatoes.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 37g
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.