Pork Chop Skillet and Confetti Salsa

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

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

Directions

  1. 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. 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. 3 Meanwhile, in medium bowl, combine all confetti salsa ingredients; mix well.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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