Tex-Mex Pineapple Pork Chops

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

  • prep time 30 min
  • total time
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    440
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    510mg
    510%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    2g
    2%
      Sugars
    11g
    11%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    8%;
    Iron
    20%;
    Exchanges:
    2 Starch; 1 1/2 Fruit; 3 Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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