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Tex-Mex Pineapple Pork Chops

  • Prep 30 min
  • Total 0 min
  • Ingredients 9
  • Servings 4

Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops. MORE+ LESS-

Bake-Off® Contest 38, 1998
Calabasas, California

Ingredients

1
tablespoon oil
4
(4 to 6-oz.) center-cut pork chops (3/4 inch thick)
5
garlic cloves, minced
1 1/2 cups water
1
(8-oz.) can crushed pineapple in unsweetened juice, undrained
1
cup uncooked regular long-grain white rice
1
cup Old El Paso™ Thick 'n Chunky Salsa
2
tablespoons sour cream
2
tablespoons chopped fresh cilantro or parsley

Steps

Hide Images
  • 1
    Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic; cook and stir 30 to 45 seconds.
  • 2
    Add water, pineapple and rice; mix well. Bring to a boil. 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
    To serve, arrange pork chops on serving platter. Add salsa and sour cream to rice mixture; mix well. Cook 1 minute or until thoroughly heated. Spoon rice mixture around pork chops. Sprinkle with cilantro. If desired, serve with additional salsa or sour cream.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
440
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
70mg
23%
Sodium
510mg
21%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
8%
Sugars
11g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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