Tex-Mex Pineapple Pork Chops
Total 28 Minutes
- 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
- 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.
- 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.
- 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.
- Turn the heat intensity up or down by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.