Pork Chop Skillet and Confetti Salsa

Pass on the plain! Celebrate with a fruity-topped pork dinner. MORE+ LESS-

By Pillsbury Kitchens

March 5, 2012

Bake-Off® Contest 38, 1998

Lomita, California

Pork Chops

(4-oz.) boneless pork loin chops

1/2

teaspoon salt

cup water

1 3/4

cups Progresso™ Chicken Broth (from 32-oz. carton)

1 1/2

cups uncooked regular long-grain white rice

cup Old El Paso™ Thick 'n Chunky Salsa

(11-oz.) can whole kernel corn, red and green peppers, drained

avocado, peeled, pitted and cubed

papaya, peeled, seeded and cubed

tablespoon olive or vegetable oil

teaspoons fresh lime juice

Hide Images

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.