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Pork Chop Skillet and Confetti Salsa

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30 min prep time
0 min total time
11 ingredients
5 servings

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Try These Next

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

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/5 of Recipe

Calories: 570
Calories from Fat: 160

% Daily Value

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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