2 cups instant brown rice
4 pork chops
1 tsp. dried oregano leaves
1 green and red pepper
1/4 cup  Zesty Italian Dressing
1 can Italian-style diced tomatoes
1/2 cup  Shredded  Mozzarella Cheese

 Cook rice as directed on package.

Meanwhile, heat large nonstick skillet on high heat until hot. Add chops; cook 2 min. or until browned. Reduce heat to medium; turn chops over. Sprinkle with oregano; top with pepper strips. Drizzle with dressing; top with tomatoes with their liquid. Bring to boil. Reduce heat to low; simmer 12 min. or until chop juices run clear and chops are no longer pink in center.

Spoon rice onto serving plates; top with chops. Increase heat under skillet to high. Cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened. Spoon over chops; top with cheese.