Pork Chop Skillet and Confetti Salsa

  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 5
Pork Chop Skillet and Confetti Salsa

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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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