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Gail Singer
Calabasas, California
Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.
Tex-Mex Pineapple Pork Chops
- Prep Time 30 min
- Total 30 min
- Ingredients 9
- Servings 4
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 thick & chunky salsa
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
-
Step1Heat 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.
-
Step2Add 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.
-
Step3To 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
440
Calories
13g
Total Fat
29g
Protein
52g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 440
- Calories from Fat
- 120
- 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;
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