Quick 'n Easy Port Chop Simmer

1/4 cup Barbecue Sauce
1/4 cup Zesty Italian Dressing
1 Tbsp. Honey Mustard
4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
2 cups thinly sliced carrots
1-1/2 cups instant white rice, uncooked

MIX barbecue sauce, dressing and mustard in glass dish until well blended. Remove 6 Tbsp. of the barbecue sauce mixture for later use.
ADD chops to remaining barbecue sauce mixture in dish; turn over to evenly coat both sides of each chop. Refrigerate 10 min.
COOK chops in large skillet on medium heat 5 min.; turn over. Add reserved barbecue sauce mixture and the carrots; cover. Cook 7 to 10 min. or until sauce is thickened and chops are cooked through (160ºF) , stirring occasionally. Meanwhile, cook rice as directed on package. Serve with the chops.

I'm not a fan of bone in pork chops so I use boneless..