Pork Chop Skillet and Confetti Salsa

Pass on the plain! Celebrate with a fruity-topped pork dinner.

  • prep time 30 min
  • total time
  • ingredients 11
  • servings 5

Ingredients

Pork Chops

5
(4-oz.) boneless pork loin chops
1/2
teaspoon salt
1
cup water
1 3/4
cups Progresso™ Chicken Broth (from 32-oz. carton)
1 1/2
cups uncooked regular long-grain white rice
1
cup Old El Paso™ Thick 'n Chunky Salsa

Confetti Salsa

1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
avocado, peeled, pitted and cubed
1
papaya, peeled, seeded and cubed
1
tablespoon olive or vegetable oil
4
teaspoons fresh lime juice
  • 1 Heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Sprinkle pork chops with salt; add to skillet. Cook 1 to 2 minutes or just until they begin to brown, turning once.
  • 2 Add water and broth. Bring to a boil. Stir in rice. Reduce heat to medium-low; cover and simmer 20 minutes or until pork is no longer pink in center, rice is tender and liquid is absorbed.
  • 3 Meanwhile, in medium bowl, combine all confetti salsa ingredients; mix well.
  • 4 Stir 1 cup salsa into rice mixture in skillet. Cook 1 minute or until thoroughly heated. To serve, spoon confetti salsa over pork chops and rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/5 of Recipe
    Calories
    570
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1060mg
    1060%;
    Total Carbohydrate
    69g
    69%
    (Dietary Fiber
    5g
    5%
      Sugars
    9g
    9%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    60%;
    Calcium
    6%;
    Iron
    25%;
    Exchanges:
    3 Starch; 1 1/2 Fruit; 3 1/2 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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