Tex-Mex Pineapple Pork Chops

Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.

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Servings 4

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( 7 ) Ratings

7 Ratings

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e5cdf93d-9190-47b1-9af1-79000902a0b2

Bake-Off® Contest 38, 1998

Gail Singer

Calabasas, California

ingredients 9
Prep Time 30 min
Total Time 0 min

Ingredients

1: tablespoon oil

4: (4 to 6-oz.) center-cut pork chops (3/4 inch thick)

5: garlic cloves, minced

: 1 1/2 cups water

1: (8-oz.) can crushed pineapple in unsweetened juice, undrained

1: cup uncooked regular long-grain white rice

1: cup Old El Paso® Thick 'n Chunky Salsa

2: tablespoons sour cream

2: tablespoons chopped fresh cilantro or parsley

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Directions

1 Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic; cook and stir 30 to 45 seconds.
2 Add water, pineapple and rice; mix well. Bring to a boil. 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 To serve, arrange pork chops on serving platter. Add salsa and sour cream to rice mixture; mix well. Cook 1 minute or until thoroughly heated. Spoon rice mixture around pork chops. Sprinkle with cilantro. If desired, serve with additional salsa or sour cream.