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Tex-Mex Pineapple Pork Chops

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  • Prep 5 min
  • Total 28 min
  • Servings 4
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Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.
Created Jul 9, 2015
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Ingredients

  • 1 tbsp (15 mL) oil
  • 4 centre-cut pork chops (each 6 oz/170 g) (each 3/4-inch/2 cm)
  • 5 garlic cloves, minced
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) crushed pineapple in unsweetened juice, undrained
  • 1 cup (250 mL) uncooked long grain white rice
  • 1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
  • 2 tbsp (25 mL) sour cream
  • 2 tbsp (25 mL) chopped fresh cilantro or parsley

Steps

  •  
    1
    Heat oil in large non-stick skillet 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 centre, 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.

Expert Tips

  • Tip 1
    Tip: Turn the heat intensity up or down by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.

Nutrition Information

440 Calories, 13g Total Fat, 29g Protein, 52g Total Carbs, 11g Sugars

Nutrition Facts

Serving Size: 4
Calories
440
Total Fat
13g
Saturated Fat
4g
Cholesterol
70mg
Sodium
510mg
21%
Total Carbs
52g
Dietary Fiber
2g
Sugars
11g
Protein
29g
% Daily Value*:
Vitamin A
10
10%
Vitamin C
15
15%
Calcium
8
8%
Iron
20
20%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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