Tex-Mex Pineapple Pork Chops

Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops. ...MORE + LESS -

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

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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.