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Tex-Mex Pineapple Pork Chops

tex-mex pineapple pork chops Entree Mexican
Tex-Mex Pineapple Pork Chops
  • Prep 5 min
  • Total 28 min
  • Servings 4
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Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops. ...MORE + LESS -

Ingredients

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

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 4
Calories
440
% Daily Value
Total Fat
13
Saturated Fat
4
Cholesterol
70
Sodium
51021
Dietary Fiber
2
Sugars
11
Protein
29
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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