Pork Chops

4 bone-in pork rib chops, about 3/4 inch thick
1/2 teaspoon garlic pepper
Raspberry-Chipotle Sauce
1/3 cup all-fruit raspberry spread
1 tablespoon water
1 tablespoon raspberry-flavored vinegar
1 large or 2 small chipotle chiles in adobo sauce, finely chopped (from 7-oz can)

Herbed Rice

1 package (8.8 oz) quick-cooking (ready in 90 seconds) whole-grain brown rice
1/4 teaspoon salt-free garlic herb blend
1/2 teaspoon lemon peel

Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.

Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.

In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

Tips:

Substitute other flavors of fruit spread for the raspberry, such as apricot or peach, and use cider vinegar instead of raspberry vinegar.

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