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Tex-Mex Pineapple Pork Chops

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Tex-Mex Pineapple Pork Chops
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 4
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Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.

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

Directions

  • 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 INFORMATION PER SERVING

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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