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Pork Chop Skillet and Confetti Salsa

Pork Chop Skillet and Confetti Salsa
  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 5
Pass on the plain! Celebrate with a fruity-topped pork dinner.
Updated March 5, 2012
Make With
Make With
Progresso Broth
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

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 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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