Directions

1. Heat 1 tablespoon oil in deep 12-inch nonstick skillet over medium-high heat and brown chops, turning once, about 5 minutes. Remove chops from skillet and set aside.
2. Heat remaining 1 tablespoon oil in same skillet and cook poblano peppers with onion, stirring occasionally, 2 minutes. Stir in garlic and cook 30 seconds. Stir in rice and cook 1 minute. Stir in Pasta Sauce, water, peas, corn and jalapeno peppers. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Return chops to skillet and simmer covered 10 minutes or until chops are done and rice is tender. Garnish, if desired, with cilantro.
3. Season chops with salt and pepper.