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 carrots occasionally. Meanwhile, cook rice as directed on package. Serve with the chops.