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Pork Chop Skillet and Confetti Salsa

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Pork Chop Skillet and Confetti Salsa
  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 5
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Pass on the plain! Celebrate with a fruity-topped pork dinner.
Updated Mar 5, 2012
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Conchita Smith
Lomita, California

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 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
Make With
Make With
Progresso Broth

Steps

  • 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

570 Calories, 18g Total Fat, 33g Protein, 69g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1/5 of Recipe
Calories
570
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
5g
25%
Cholesterol
70mg
23%
Sodium
1060mg
44%
Total Carbohydrate
69g
23%
Dietary Fiber
5g
20%
Sugars
9g
Protein
33g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
25%
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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