1/2 Photos of Tex Mex Pineapple Pork Chops
Sandy in Houston's Note:
I make this because we love the taste of the rice but the chops are nice too. They come out tender and juicy.
My Private Note
Units: US | Metric
- 1 tablespoon oil
- 4 center-cut pork chops (3/4 inch thick)
- 5 garlic cloves, minced
- 1 1/2 cups water
- 1 (8 ounce) can crushed pineapple in juice, undrained
- 1 cup long-grain white rice, uncooked
- 1 cup thick & chunky salsa
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped
- 1Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops and cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic. Cook and stir 30 to 45 seconds.
- 2Add water, pineapple and rice. Mix well and 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.
- 3To serve, arrange pork chops on serving platter.
- 4Add salsa and sour cream to rice mixture and mix well. Cook 1 minute or until thoroughly heated.
- 5Spoon rice mixture around pork chops. Sprinkle with cilantro. Serve with additional salsa or sour cream.
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Nutritional Facts for Tex Mex Pineapple Pork Chops
Serving Size: 1 (457 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 473.9
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 5.8 g
- Cholesterol 74.0 mg
- Sodium 446.1 mg
- Total Carbohydrate 51.4 g
- Dietary Fiber 2.1 g
- Sugars 10.2 g
- Protein 28.1 g