Tex-Mex Pineapple Pork Chops

(7)
  2 reviews
  • 30|min prep time
  • total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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