Prep 5 mins
Cook 25 mins
I make this because we love the taste of the rice but the chops are nice too. They come out tender and juicy.
- 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
- Heat 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.
- Add 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.
- To serve, arrange pork chops on serving platter.
- Add salsa and sour cream to rice mixture and mix well. Cook 1 minute or until thoroughly heated.
- Spoon rice mixture around pork chops. Sprinkle with cilantro. Serve with additional salsa or sour cream.
I've used this recipe with pork chops and with chicken thighs. Both were great. With the chicken I did add a Tablespoon of dry taco seasoning to spice it up a little. Thanks Sandy
Both DH and I thought this was an average tasting dish. It seem to lack the kick I was looking for. I did us a medium hot salsa. The pineapple did add a nice sweet taste to it. I'm not sure what it is missing. It needs either cumin or coriander, but you do need to add some salt. I have made a note to myself that next time to spice it up a bit and to use hot salsa. Thanks Sandy for posting.