Tex-Mex Pineapple Pork Chops

Tex-Mex Pineapple Pork Chops

Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.
  • 28 Minutes Total
  • 4 Servings

Ingredient List

  • 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

Preparation

  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

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