Sprinkle both sides of meat with 2 teaspoons of the herb-pepper seasoning. In a large skillet cook chops in 1 tablespoon of the olive oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear.

If necessary, cut vegetables into bite-size pieces. In a medium saucepan heat the remaining 1 tablespoon olive oil. Add vegetables and cook for 2 minutes. Carefully add broth. Bring to boiling. Stir in rice, roasted pepper, and the remaining 1 teaspoon herb-pepper seasoning. Return to boiling; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Serve chops with the rice mixture. Makes 4 servings.