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4 boneless pork chops (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
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How do I make it ?
Heat oven to 375ºF.
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 (160ºF).
Kraft Kitchen Tips!
Add 1/2 cup drained canned pineapple tidbits to the vegetable mixture before spooning over chops.
Prepare using 1 lb./450 g boneless skinless chicken thighs.
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 (160ºF).
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 2 g
Cholesterol 65 mg
Sodium 620 mg
Total carbohydrate 19 g
Dietary fibre 2 g
Sugars 15 g
Protein 26 g
4 servings, 1/4 recipe (222 g) each
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.