Tex-Mex Pineapple Pork Chops.
Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.
Tex-Mex Pineapple Pork Chops
- 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
- 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.
- 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.
- 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.